Required: Four sheep's kidneys. One ounce of butter.

Two slices of streaky bacon.

Two teaspoonfuls of chopped onion.

Two large mushrooms.

Two teaspoonfuls of flour.

Half a pint of stock.

Salt and pepper. (Sufficient for three.)

Cut each kidney in half lengthways, remove the skin and the white core from the centre. Cut the bacon into squares. Peel and stalk the mushrooms and examine them carefully, and cut them also into squares. Melt the butter in a saucepan, put in the bacon, kidneys, onion, and mushrooms. Fry all a good brown; then add the flour, and brown that also. Pour in the stock, and stir until the sauce boils and thickens; salt and pepper to taste, and, if liked, a little grated orange-rind. Let the stew cook very gently for about an hour, or until the kidneys are tender. Serve very hot. Cost, about 1s. 6d.