STEWED BEEF'S KIDNEY.
54. Clear the kidney of all the fat, cut it in two, and with a sharp knife cut out the fibre which runs through the middle of it. Lay it in a sauce-pan with a very little water and a little salt, cover it close and let it stew till it is perfectly tender, then take it up and cut it in small pieces, season it with pepper, and more salt if requisite, and return it to the stew-pan; let it stew till there are about two spoonsful of gravy remaining in the stew-pan, then add a piece of butter and a little flour. Let it boil once and serve it.