Veal Kidneys à la Canfield

Trim kidneys, cook in Brown Stock ten minutes, drain, and cut in slices. Arrange alternate
slices
of kidney and thinly sliced bacon on skewers with a fresh mushroom cap at either end of each
skewer. Broil until bacon is crisp and arrange on pieces of toast. Pour over sauce made from
stock in which kidneys ere cooked, seasoned with salt, cayenne, and Madeira wine.