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Sheep's Kidneys, with Champagne

Take six or twelve kidneys, according to the quantity that you wish to cook; remove the skins, and slice the kidneys the thickness and size of a halfpenny; have a little piece of lean bacon cut into small squares; fry these in an omeletpan with a very small quantity of butter; when the bacon is of a good colour, put in the kidneys, taking care to move the pan frequently to fry them equally; when they are done, strew over them a little salt and pepper, some parsley chopped very fine, a very small piece of shallot, well chopped also, and dredge over all a little flour; stir up with a wooden spoon, then moisten with a glassful of white champagne or chablis (neither Madeira nor sherry), which should be very hot, but do not let it boil, otherwise the kidneys will not be eatable; add a little lemon and a little cayenne, and observe that such dishes should be well seasoned. Serve the kidneys first, in a dish with a hollow spoon, and let the sauce have one boil to cook the flour; mind that the sauce be judiciously thick to add to the meat, but not too thick.