Veal kidneys, 3 (or 1 fresh beef-kidney),
Butter, 1 tablespoon,
Sherry, 1 wine-glass,
Chopped parsley, 1 teaspoon,
Bay leaf, 1,
Salt, pepper, thyme.
Boil the kidneys for 10 minutes in 1 cup of water. Let them cool. Slice them thin, and return them to the water in which they were boiled. Season with salt and pepper.
Put the butter into a saucepan, and when melted, add the herbs and the sherry. Then put the kidneys into the same pan and allow the whole to simmer for a few moments - just long enough for the pieces of kidney to become thoroughly heated.
Kidneys do not require long to cook. The longer they cook the tougher they become. At no time should they be allowed to boil hard.