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Veal Kidney Stew

Trim 2 or 3 small veal kidneys and cut fine.

Put into a saucepan with I heaping tablespoonful of butter and stand over a hot fire, stirring occasionally, until lightly colored. Add I heaping tablespoonful of flour and slightly brown, then stir in ½ of a cupful of thick strained tomato, I tablespoonful of tomato catsup, IO drops of Worcestershire and ½ of a cupful of beef stock.

Stir and simmer for five minutes.