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Pig's Kidneys, Fried

Peel the kidneys, cut them into slices, dip them in clarified butter, and afterwards into a mixture, made of two finely-minced shallots, two table-spoonfuls of chopped parsley, a pinch of powdered thyme, and a little pepper and salt. Fry them in an ounce of butter until they are lightly browned, put them into a hot dish, and mix with the butter two table-spoonfuls of thick brown gravy and two table-spoonfuls of claret. Boil the sauce, pour it over the kidneys, and serve hot. If no gravy is at hand, take the kidneys up, mix a tea-spoonful of flour smoothly with the butter in the pan, and add a wine-glassful of boiling water, a dessert-spoonful of mushroom-ketchup, a little salt and cayenne, and a glassful of claret. Boil the sauce, and strain it over the kidneys. Time to fry, six minutes. Probable cost of pig's kidneys, 6d. to 8d. each. Sufficient for two or three persons.