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Skirts, Beef, to Stew, with Kidneys

An ox kidney, or a pig's kidneys, may be used for this dish. Take equal weights of kidney and beef skirts. Cut the kidneys into slices. Skin the skirts, and divide them into small square pieces. Fry both in beef dripping till they are equally and lightly browned. Drain them, and put them into a saucepan with as much stock as will cover them, a finely-minced onion, and a little pepper and salt. Simmer all very gently together till the meat is tender. Thicken the gravy with a little brown thickening; add a table-spoonful of any good store sauce, and serve. Two or three slices of bread, fried till crisp in the same fat as the meat, then cut into sippets and put round the dish, will be a great improvement. Time, one hour to simmer the meat. Probable cost, 1s. per pound.