Cut the kidneys into round slices. Heat the butter to a boil in a frying-pan, stir in the chopped onion, then lay in the slices of kidney, and fry two minutes. Have in another vessel the gravy, catsup and wine, ready heated. Take up the kidneys, draining from them every drop of fat, and transfer to this gravy. Cover closely, stew gently for five minutes, or until tender, and serve directly.
Broiled Kidneys.
2 kidneys.
2 table-spoonfuls of melted butter.
Pepper and salt, and a little chopped parsley.
Skin the kidneys carefully, but do not slice or split them. Lay for ten minutes in warm (not hot) melted butter, rolling them over and over, that every part may be well basted. Broil on a gridiron over a clear fire, turning them every minute. They should be done in about twelve minutes, unless very large. Sprinkle with salt and pepper, and lay on a hot dish, with a bit of butter upon each. Cover and send up immediately.
Stewed Kidneys.
3 kidneys.
3 table-spoonfuls melted butter.
Juice of half a lemon, and a pinch of grated lemon-peel.