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Curried Mutton Kidneys

Pour one wineglassful of rich gravy or brown sauce into a saucepan with one tablespoonful of butter well-kneaded with curry powder, and boil until it is fairly thick. Meanwhile cut two or three onions in rings, fry them over a moderate fire to color slightly, sprinkle over a little salt, and drain them. Put in a dozen mutton kidneys, skinned and minced very finely in a fryingpan with a little butter, and fry them until done. Place them on a strainer to remove all the fat, arrange them on a dish, pour the sauce over them and decorate with the rings of fried onions and potato croquettes.