Kidney Stew

Take a medium sized beef kidney, put on fire in cold water with an onion, let it simmer, not boil, until tender. Cut in thin slices as large as a ten-cent piece. Put a piece of butter in frying-pan, shake some flour, let it brown, then add some of the liquor it was cooked in. Serve on toast. Veal kidney does not require so long cooking; prepare same way.

From page 21 of the 1904 edition.

Original page from the book