KIDNEYS, Fried.
Ingredients.—Kidneys, butter, pepper, and salt to taste. Mode.—Cut the kidneys open without quite dividing them, remove the skin, and put a small piece of butter in the frying-pan. When the butter is melted, lay in the kidneys the flat side downwards, and fry them for 7 or 8 minutes, turning them when they are half done. Serve on a piece of dry toast, season with pepper and salt, and put a small piece of butter in each kidney; pour the gravy from the pan over them, and serve very hot. Time.—7 or 8 minutes. Average cost, 1½d. each. Sufficient.—Allow 1 kidney to each person. Seasonable at any time.