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Stewed Veal Kidneys

Beef kidney may also be used. Cut out the hard, white substance and fat inside the kidneys, wash them well and soak them three or four hours in cold water, changing the water as soon as it becomes cloudy. Then set the kidneys upon the fire in a granite pan, add enough cold water to cover them and heat slowly. When just at the boiling point pour off the hot water and again just cover them with cold water, once more heating slowly and again changing the water when hot. Change the water in this way three times and after the third changing cook slowly for twenty minutes if the small kidneys are used-forty minutes if using a beef kidney-then set away to cool. If the stew is to be used for a breakfast dish, this preliminary cooking must be done the day before. When ready to prepare, separate all the cords and veins from the kidneys, leaving only the lean part. Cut this into small pieces and for every three cups of meat allow the following: two cups of water; two bay leaves; two teaspoons of butter; two tablespoons of flour; four slices of lemon; salt and pepper to taste. Place the chopped kidneys in a granite pan, add the bay leaves, the water and the slices of lemon and stew gently for twenty minutes. When ready to serve remove the bay leaves, add the flour, rubbed smooth in the butter, season with salt and pepper, and when thickened to the consistency of cream serve on a hot dish.