1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
1 level tablespoonful of flour.
1 teaspoonful of lemon juice.
Draw the thin, white skin off the kidneys; then cut them into thin, round slices, removing the hard, white substance. Wash them, and soak them in salted water for half an hour. At the end of that time put them in a stewpan with the pint of water. Place on the fire; and when they begin to boil, skim carefully. Draw the stewpan to a part of the range where the water will only bubble gently for two hours. At the end of that time put the butter in a small pan, and set over the fire. Add the flour, and stir until the mixture is smooth and brown. Stir this into the pan containing the kidneys. Now add the seasonings, and simmer for half an hour longer. Serve toasted bread with the kidneys.
Kidneys Sauté.
2 pairs of sheep’s kidneys.
1 tablespoonful of butter.
1/2 tablespoonful of flour.