Sheep's Kidneys a L'Epicurieune

Draw a knife nearly through each kidney from the outer or rounded part of the kidney, without dividing it; remove the skins; season with pepper and salt, dip the kidneys in clarified butter and crumb them; run them on skewers, and having broiled them over a clear fire, let them be dished up, presenting the hollow part uppermost; fill this well with Tartar sauce, No. 38; pour some Devil's sauce, No. 83, round the base, and serve.