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Kidney, Ox, Stewed

Cut a fresh ox kidney into slices the eighth of an inch in thickness, soak them for a few minutes in lukewarm water, drain, and dry them thoroughly in a cloth. Season them with a little pepper, dredge flour thickly over them, and fry them in three ounces of hot butter, or dripping, until they are brightly browned. Pour over them as much cold water or stock as will cover them, and add a dessert-spoonful of vinegar in which onions have been pickled, or, if this is not at hand, plain vinegar or lemon-juice; a finely-minced shallot, a table-spoonful of chopped parsley, and a little salt and cayenne. Stew gently until done, and thicken the gravy before serving it. Half a tea-spoonful of mixed mustard may be stirred into the sauce before it is taken from the fire, if this is liked. Time to stew, two hours. Probable cost, 1s. 6d. Sufficient for two or three persons.