Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the butter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast.
165.—DEVILLED KIDNEYS
| 6 lambs' kidneys, split | 1 tablespoon Worcestershire sauce |
| 3 tablespoons drippings | 1 teaspoon mustard |
| 1 tablespoon chopped onion | ¼ teaspoon salt |
| 3 tablespoons flour | Dash of cayenne |
| 1 cup water or stock |
Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and stir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border.
166.—SPANISH TRIPE
| 1 pound fresh boiled tripe | ½ cup chopped white cabbage |
| ½ can tomatoes | ¾ teaspoon salt |
| ½ onion chopped | Few grains cayenne |
| ½ green pepper chopped | 2 slices bacon |
Cut tripe in small pieces for serving and put in greased casserole dish; scald tomatoes, add onion, pepper, cabbage, and seasonings; pour over tripe; cut bacon into bits, put on top, and bake in a moderate oven one hour.
167.—TRIPE FRIED IN BATTER
| 1 pound fresh boiled tripe | 1 cup flour |
| 1 slice onion | 1½ teaspoons baking powder |
| 2 cloves | ¼ teaspoon salt |
| ½ bay leaf | 1 egg well beaten |
| 1 tablespoon vinegar | 1/3 cup water |
Cut tripe in pieces the size of a large oyster, cover with boiling water, add seasonings, simmer fifteen minutes, and drain. Make a batter of flour, baking powder, salt, egg, and water. Dry each piece of tripe, dip in batter, and fry in deep fat for one minute. Serve with Sauce Tartare (see No. 202) or Russian Dressing (see No. 341).