Lambs’ Kidneys I

Soak, pare, and cut in slices six kidneys, and sprinkle with salt and pepper. Melt two
tablespoons butter in hot frying−pan, pu\??\ in kidneys, and cook five minutes; dredge
thoroughly
with flour, and add two−thirds cup boiling water or hot Brown Stock. Cook five minutes, add
more salt and pepper if needed. Lemon juice, onion juice, or Madeira wine may be used for
additional flavor. Kidneys must be cooked a short time, or for several hours; they are tender
after a few minutes’ cooking, but soon toughen, and need hours of cooking to again make
them
tender.
Lambs’ Kidneys II
Soak, pare, trim, and slice six kidneys. Sprinkle with salt and pepper, sauté in butter, and
remove to a hot dish. Cook one−half tablespoon finely chopped onion in two tablespoons
butter
until brown; add three tablespoons flour, and pour on slowly one and one−half cups hot stock.
Season with salt and pepper, strain, add kidneys, and one tablespoon Madeira wine.