Soak the kidneys for several hours, put them on to boil until tender. Roll them in flour, add a lump of butter the size of an egg, two spoonfuls catsup—any kind will answer, though walnut is the best; pepper and salt to the taste. Stew them until well seasoned.—Mrs. P. W.
To Stew Beef Kidneys.
Cut into pieces and stew in water, with a nice addition of savory herbs, pepper and salt, and a handful flour to thicken the gravy; flavor and color the latter with burnt sugar.—Mrs. H.
Kidneys Fried.
After plunging in boiling water, cut them in thin slices and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy.—Mrs. M.
Beef Kidney, to Fry.
Trim and cut the kidney in slices; season them with salt and pepper, and dredge well with flour; fry on both sides, and when done, lift them out, empty the pan and make a gravy for them with a small piece of butter, one dessertspoonful flour, pepper, salt, and a cup of boiling water. Shake these around and give them a minute's simmering; add a little tomato or mushroom catsup, lemon juice, vinegar, or any good sauce to give it a flavor. Minced herbs are to many tastes an improvement to this dish, to which a small quantity of onion may be added when it is liked.—Mrs. A. M. D.
Kidneys Grilled.
Prepare them as for stewing, cut each kidney in half and dip them in egg beaten up with salt and pepper; bread-crumb them, dip them in melted butter, bread-crumb them again, then grill before a slow fire; serve with Worcestershire or some other sauce.—Mrs. K.
Broiled Kidneys.