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Bullock's Kidney, Fried

Cut up a bullock's kidney into very thin slices, dust plentifully with flour, and season with pepper and salt. Place an ounce of butter into a saucepan; as soon as it begins to melt, put the sliced and seasoned kidney to it; add a little cold water, just enough to prevent burning, or, if to be had, use cider instead. Add a table-spoonful of ketchup. Keep shaking and stirring over a gentle fire, but do not let it come to a boil; if it does, the kidney will be hard and tasteless. The secret of success consists in not letting it cook too much, too fast, or too long. Lay bits of toasted bread round the edge of a dish; with a spoon put the kidney in the middle, give the gravy a boil up, and pour over it. Some cooks garnish with sliced lemon, and stew in port or white wine; for the latter, the cider is not a bad substitute, and is more easily obtained.