Lambs' Kidneys In Brown Sauce

6 lambs' kidneys 1 1/2 cups boiling water 1 1/2 tablespoons butter 3 tablespoons flour 1/2 teaspoon salt

1/4 teaspoon paprika 1/2 teaspoon onion juice 1 teaspoon Worcestershire sauce Few drops kitchen bouquet

6 slices of toast

Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the butter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast.

Devilled Kidneys

6 lambs' kidneys, split 3 tablespoons drippings 1 tablespoon chopped onion 3 tablespoons flour

1 cup water or stock

1 tablespoon Worcestershire sauce 1 teaspoon mustard 1/4 teaspoon salt

Dash of cayenne

Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and stir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border.