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Kidneys and Mushrooms

Skin two sheep's kidneys, and cut them into small neat pieces. Melt an ounce of butter in a saucepan, and throw in about two dozen fresh button mushrooms and half a gill of stock. Simmer gently (on no account boil) for seven or eight minutes, and stir well. Throw in the prepared kidneys, and continue to simmer very gently until they are cooked. At the last moment add pepper and salt, half a tea-spoonful of chopped parsley, and a glass of sherry. Serve hot.