Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Kidneys Sauté.

2 pairs of sheep’s kidneys.

1 tablespoonful of butter.

1/2 tablespoonful of flour.

1 gill of stock or water.

1 teaspoonful of lemon juice.

1 teaspoonful of salt.

1/4 teaspoonful of pepper.

Prepare the kidneys as for stewing. Drain and wipe them. Put the butter and flour in a frying-pan, and set on the fire. Season the kidneys with the salt and pepper. Put them into the pan with the butter and flour, and cook for two minutes, stirring all the time. Add the stock or water, cold. Stir until this boils up, then add the lemon juice. Turn the sauté into a warm dish, and garnish with points of crisp toast.