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Kidneys, Minced

Chop an ox kidney into pieces the size of a pea, season them rather highly with salt and cayenne, and fry them in two ounces of hot butter for a quarter of an hour, moving them about frequently in the pan, that they may be equally cooked. Moisten the mince with one table-spoonful of good brown gravy, and three table-spoonfuls of champagne, stew a few minutes longer, and serve in a hot dish.