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Kidney Sauce

Cut four small or one large beef kidney into slices, dust with flour and put them into a fryingpan with three ounces of butter, a few sweet herbs and half an onion cut up small. Toss the pan gently over a moderate fire for eight minutes, add one pint of water and simmer gently for two hours, skimming frequently. Pass it through a fine sieve or strainer, and serve.