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Mutton Kidneys, Stewed, with Wine

Slice two veal or four sheep's kidneys, and fry them in a little butter until nicely browned on both sides. Drain them from the butter, put them into a clean saucepan, and pour over them a quarter of a pint of champagne, sherry, or any light wine. Add a little salt and cayenne, a table-spoonful of ketchup, and a table-spoonful of good stock, and simmer very gently until tender. Serve as hot as possible. The relative proportions of wine and gravy may be reversed in this recipe, if preferred. The kidneys are very good indeed if stewed in gravy flavoured with wine. Time, about a quarter of an hour. Probable cost, exclusive of the wine, 1s. Sufficient for two or three persons.