Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Stewed Kidneys on Toast

• 2 lambs’ kidneys
  2 cups water
  2 slices onion
  4 slices toast
  2 teaspoons salt
  ½ teaspoon pepper
  2 tablespoons butter
  2 tablespoons flour

Remove thin skin from kidneys and cut in small pieces; soak in cold water to cover for one hour. Drain, add two cups water and onion, and simmer until kidneys are tender. Melt butter, add flour and seasonings, and thicken water in which kidneys were cooked; cook five minutes. Arrange kidneys on toast, and strain sauce over them. Serve immediately.