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Mutton Kidneys in Terrine

Put some mutton kidneys into a fryingpan with a little butter and fry them slightly; they should not be cut open for this. Place them in an earthenware terrine with a few slices of onions also browned in butter, and add a slice of lean bacon, two potatoes and two carrots also cut in slices; pour over one pint of stock or water, put on the lid, set the terrine in the oven, and cook gently for about three hours. When done take them out, put the terrine on a dish covered with a folded napkin, and serve.