- Ingredients—Some kidneys.
- Toasted bread.
Method.—Split open the kidneys lengthwise.
Toast them before a clear fire; when the gravy ceases to drop red they will be sufficiently cooked.
A hot dish should be placed under them to catch the gravy.
Place the toast on the dish and put the kidneys on it, and sprinkle over them a little pepper and salt.
Stewed Kidneys.
- Ingredients—2 or 3 kidneys.
- ½ pint of nice gravy.
- 1 dessertspoonful of flour.
- Pepper and salt to taste.
- Lemon juice.
Method.—Mix the flour smoothly with the gravy.
Put it into a stewpan, and boil well for three minutes.
Put in the kidneys cut in slices, and simmer gently for about fifteen minutes.