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Stewed Lambs' Kidneys

Pare, trim and skim a dozen kidneys, cut them into slices and cook for five minutes in a fryingpan with one ounce of clarified butter, one tablespoonful of salt and one teaspoonful of pepper. Brown well and then add one-half pint of Spanish sauce and four mushrooms cut into pieces. Warm without boiling, add the juice of half a lemon and one teaspoonful of chopped parsley, and serve.