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Macaroni with Kidneys

Boil one-fourth pound of macaroni. Remove the fat from half a dozen mutton kidneys, or one beef kidney, skin them, cut them open, season with salt, cayenne and powdered mixed herbs and fry in butter, browning nicely on both sides; then stir in three-fourths of a pint of gravy flavored with tomatoes. Place the kidneys on a hot dish, surround them with the boiled macaroni, pour over the gravy, and sprinkle with a little salt and pepper and some chopped hard-boiled eggs, with a sprinkling of grated Parmesan cheese.