Broiled Veal Kidneys Two Ways

Ingredients

• 2 Veal Kidneys (With suet left on, if possible)
• 2 tablespoons Butter (For simple broiled kidneys)
• 1 pinch Salt (To taste)
• 1 pinch Cayenne Pepper (To taste)
• 1 teaspoon Lemon Juice (Freshly squeezed)
• 4 slices Bacon (Thinly sliced)
• 4 Fresh Mushrooms (Small to medium size)
• 1 cup Brown Stock (Homemade or store-bought)
• 2 tablespoons Madeira Wine
• 2 slices Toast

Instructions

1. 1Trim the veal kidneys, removing any tough membranes. Split each kidney in half.
2. 2Broil the split kidneys for 10 minutes, flipping halfway through, until cooked through but still slightly pink inside.
3. 3While the kidneys are broiling, melt the butter in a small saucepan or microwave. Season with salt, cayenne pepper, and lemon juice.
4. 4Arrange the broiled kidneys on pieces of toast. Pour the melted butter sauce over the kidneys and serve immediately.
5. 5Trim the veal kidneys, removing any tough membranes.
6. 6In a saucepan, bring the brown stock to a simmer. Add the trimmed kidneys and cook for 10 minutes. Drain the kidneys and let them cool slightly, then cut them into slices.
7. 7Thread alternate slices of kidney and thinly sliced bacon onto skewers, placing a fresh mushroom cap at either end of each skewer.
8. 8Broil the skewers until the bacon is crisp, turning occasionally to ensure even cooking.
9. 9In a small saucepan, combine the stock in which the kidneys were cooked with salt, cayenne pepper, and Madeira wine. Simmer for a few minutes to reduce slightly and meld the flavors.
10. 10Arrange the broiled skewers on pieces of toast. Pour the sauce over the skewers and serve immediately.