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Stewed Lamb Kidneys with Mushrooms

Skin and finely slice twelve very fresh lamb kidneys. Heat a table spoon butter in a frying pan, add the kidneys, season with half teaspoon salt and briskly fry for five minutes, tossing meanwhile. Drain off the butter, add two tablespoons sherry, six finely minced canned mushrooms, a half gill demi-glace a half gill tomato sauce a half teaspoon freshly chopped parsley and saltspoon cayenne pepper. Mix well and briskly cook on the open fire for five minutes, tossing them frequently, pour into a deep dish and serve.