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Kidney Gravy

Take an ox kidney, or, if preferred, four sheep's kidneys, cut into slices, dredge these with flour, and fry them lightly in butter, with a thinly-sliced onion and a bunch of sweet herbs. Move them about gently until nicely browned, then pour over them a pint of water. Simmer gently for an hour and a half, strain, and set aside for use. Time, six minutes to fry the meat. Probable cost, 1s. 6d. Sufficient for one pint of gravy.