For a small dish procure six fresh ones, take off the thin skin which covers them, and cut them into slices, put in a saut'e-pan one ounce of butter, when melted and nearly brown, add the kidneys, with half a teaspoonful of salt, one quarter ditto of pepper, half a tablespoonful of flour, mix well together, add half a wine-glass of sherry and a gill of broth, simmer for a few minutes, and serve very hot; a nice crisp toast placed under them is an improvement; also, a few raw mushrooms, cut in slices, added when being sauted, are excellent. For broiled kidneys, see Breakfast. . They can also be cut in half and cooked the same, and dished in a crown on a border of mashed potatoes.

549. Kidneys

Cook two kidneys as No. 430; when done, serve in centre of omelette, as above.