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Fried Beef Kidneys

Cut two kidneys in slices and soak in warm water for two and one-half hours, changing the water once or twice so as to cleanse them thoroughly; take the slices out, dust them over with flour, salt and pepper, put them in a fryingpan with three ounces of butter and fry to a light brown; place them in a circle on a dish, mix one tablespoonful of piquant sauce in one-half pint of gravy, add a teaspoonful of moist sugar, pour it in the center of the circle, and serve. As a rule beef kidneys are coarse, but cooked as above they are tender and luscious.