Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Kidneys with Oysters

Remove skin from four lambs’ kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne together five minutes. Add one cup tomato. When hot, add one cup oysters. Keep hot while broiling kidneys. Arrange kidneys on platter and pour sauce over them.