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Gravy, Kidney

Take half a beef kidney, or three sheeps' kidneys. Cut them into slices, flour them, and strew over them a table-spoonful of powdered herbs, of which two parts should be parsley, and one thyme. Put them into a saucepan with a piece of butter, the size of a large egg, and a small onion finely minced, and shake them over the fire until the gravy is almost dried up; then add a pint of boiling water, and simmer very gently for an hour and a half, or more, until the gravy is done to perfection. Then skim and strain. Add salt and cayenne, and any flavouring that may be preferred. Probable cost, 8d. Sufficient for four or five persons.