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Fried Kidneys

Cut some kidneys in halves down the center without severing, remove all the skin and fat, and sprinkle with cayenne and salt. Place them in a heated fryingpan, pour on a little clarified butter, fry quickly, and serve upon sippets of toast. Add a little catsup or sauce to the gravy, and pour it over before serving.

Fried Mutton Kidneys with Curry Sauce Trim four kidneys, cut them across in fine pieces, fry them in butter till nicely cooked, season with salt and pepper. Put one ounce of butter into a stewpan with one-half tablespoonful each of curry powder and flour, a little salt, and stir over the fire until mixed; then pour in gradually two-thirds of a breakfast cupful of clear broth, and continue stirring until it boils. A small quantity of finely-chopped onions may be used to flavor the sauce, or the stewpan may be first rubbed over with garlic. When ready, put the kidneys on a hot dish, pour the sauce over them, garnish with sippets of toast, or small croutons of bread that have been lightly fried in butter, and serve.