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Stewed Kidneys.

Ingredients.

6 Kidneys. Thyme. 2 Mushrooms. Lemon.

Parsley. 2 oz. of Butter. Stock.

Method.

1. Skin half a dozen kidneys, and remove all the fat. 2. Cut them across into slices not more than half an inch in thickness. 3. Mince finely a small eschalot, two mushrooms, and a little thyme, use double the quantity of minced parsley. 4. Sprinkle the sliced kidneys with the mixture and a little salt and pepper, with just the smallest sprinkle of cayenne. 5. Melt two ounces of butter in a clean stewpan, and fry the kidneys to a brown colour, first on one side then the other. 6. Thicken with flour, and finish with a gill or half a pint of hot stock or gravy, and a squeeze of lemon. 7. Let it just come to the boil. 8. Skim. 9. Serve with sippets of fried bread. Salad oil may be used with the butter.

PRECAUTIONS.-The kidneys are not to be opened, but cut into slices across, and be careful not to fry them too much.

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