30. Sautéd Kidneys.—Should you not have a fire fit for broiling, put an ounce of butter into a sauté-pan (which of course must be very clean), cut the kidney in halves lengthwise; and when the butter is melted, lay them in, the flat side downwards, having previously well seasoned them with pepper and salt; set the pan on a moderate fire three minutes, then turn them, place them again upon the fire until done; when have ready a piece of dry toast, which place upon a hot dish, pour the kidneys with the butter and gravy over and serve very hot, care must be taken in sautéing that the butter does not become burnt.
Another way is to sprinkle about a teaspoonful of chopped eschalots, or onions, over them whilst being sautéd; this materially changes the flavor, and meets the approbation of many.
For the cooking of mutton chops, steaks, cutlets, broiled fowl, broiled bones, or remnants of poultry or game, I must refer you to where they are given as receipts for the dinner-table.