Cut a nice fresh ox-kidney into slices, each being about the size of a half crown piece, but double the thickness (avoiding the white part, or root, which is tough and indigestible), then put a quarter of a pound of butter into a stewpan upon the fire, and when very hot but not black, put in the pieces of kidney, stirring them round with a wooden spoon three minutes over a brisk fire; then add for each pound weight of kidney, half a table-spoonful of flour, half a teaspoonful of salt, half that quantity of pepper, and a little sugar, moisten with a gill of water and half a glass of sherry, add a little browning, if handy, and let simmer gently for five minutes, stirring them round occasionally; if too thick, add a few drops more water, the same should be sufficiently thick to adhere to the back of the spoon, pour them out upon your dish, and serve very hot. Broth might be used instead of water if convenient, but then the seasoning should be a little diminished, a little,chopped eschalot, parsley, or a few mushrooms, would be an improvement.

By cutting an ox-kidney lengthwise in three slices, it might be broiled or sau-teed; if for gentlemen season rather highly, but if ladies are to be the partakers, season more moderately; a little gravy may be served with it, to which you have added at little ketchup; the root of the kidney must not be cut away in this case, although not eatable. Oxkidneys are also an excellent addition to beef-steak puddings and pies.