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Kidneys and Bacon

Trim away the fat from the desired number of kidneys, skin, and cut each into slices cross-wise. Mix on a plate a table-spoonful of flour, a salt-spoonful of salt, and half a salt-spoonful of pepper. Dip each slice into the mixture. Melt a little bacon fat or butter in the fryingpan; then put in the required number of rashers of bacon, cut thinly, and fry very gently over a slow fire, turning them repeatedly. When sufficiently cooked put them on the dish on which they are to be served, and fry the slices of kidney in the same fat. Turn them every minute, and in about five minutes they will be done enough, and may be put on the dish with the bacon. Pour off the superabundant fat; sprinkle a tea-spoonful of flour into the remainder, and mix it thoroughly; add gradually as much water as will make a somewhat thick sauce. Stir it over the fire till it boils, add a tea-spoonful of mushroom ketchup, and strain over the kidneys.