Stewed Kidneys

Be sure that the kidneys are perfectly fresh. Split them in halves; trim off with a sharp-pointed knife, as carefully as possible, the sinews and fat that are inside. Now cut the kidneys into small pieces, put in a stewing-pan, cover with cold water, stand on a moderate fire, and bring almost to boiling point. Drain this water off, cover with fresh cold water, and heat again. Do this three times, each time being careful that it does not boil, or the kidney will be hard and tough. Put one tablespoonful of butter in a frying-pan, and stir until a nice brown; then add one tablespoonful of flour and a half-pint of stock or boiling water. Stir constantly with a wooden spoon until it boils. Now add one tablespoonful of Worcestershire sauce, one tablespoonful of mushroom catsup, salt and pepper, and the kidney. Stir again until the kidney is thoroughly heated; take from the fire, add four tablespoonfuls of sherry, and serve immediately.

Kidney Saute

Split the kidney in halves lengthwise, and trim off, as carefully as possible, every sinew and all the fat from the inside. Cut it into small pieces. Put two tablespoonfuls of butter into a frying-pan; when melted, add one small onion cut into slices, and the kidney; stir with a wooden spoon, over a brisk fire, for about three minutes; then add one tablespoonful of flour; stir again, then add one gill of stock or water, one gill of sherry; salt and pepper to taste. Stir again about one minute, and serve immediately.

Kidney

Terrapin Style Prepare and cleanse the kidney the same as for stewing. Put one tablespoonful of butter in a frying-pan; when melted, add to it one tablespoonful of flour, mix, add a half-pint of milk, stir constantly until it boils; add the kidney, salt and pepper to taste. Stir with a wooden spoon until the kidney is thoroughly heated. Take from the fire, add the yolk of one egg, two tablespoonfuls of sherry, and a tablespoonful of chopped parsley. Serve immediately. Calf's liver may be dressed in the same way.