Home › The Principles of Cookery › Kidneys, Stewed

Kidneys, Stewed

Fry the desired number of kidneys very slowly on both sides, in a little butter with a minced shallot, until half-cooked. Put them into a stewpan with half a pint of good rich thickened gravy, and the liquor, etc., from the frying-pan. Stew very slowly for fifteen minutes, and serve with sippets of toast.