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Pork Kidney, Stewed

Pork kidneys may be fried as directed for mutton kidneys, or they may be served as follows. Take off the skin, and cut two kidneys into slices a quarter of an inch thick. Season with pepper and salt, and sprinkle over them equal parts of parsley and finely-minced shallot. Fry in butter until they are lightly browned, stir a tea-spoonful of flour amongst them, and shake them well in the pan. Add gradually a wine-glassful of gravy, or even water, and half a wine-glassful of light wine. Bring the sauce to the point of boiling. Take out the kidney. Mix a tea-spoonful of chopped parsley with the sauce, let it boil two minutes longer, pour it over the kidney, and serve very hot. Time altogether, about a quarter of an hour. Probable cost, pork kidneys, 4d. to 8d. each. Sufficient for two persons.