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Stewed Mutton Kidneys, Madeira Sauce

Carefully skin twelve very fresh, good-sized mutton kidneys. Cut each one in even quarters. Heat in a black frying pan one tablespoon melted lard, drop in the kidneys, toss them well for half minute; briskly cook for three minutes, gently tossing meanwhile, and drain on a sieve.

Heat a teaspoon melted butter in a very small saucepan, add six small, finely chopped shallots and cook for one minute without browning. Add the kidneys, with half gill sherry and one gill demi-glace. Season with half teaspoon salt and a saltspoon cayenne pepper; lightly mix with a wooden spoon and briskly cook for five minutes. Dress on a hot, deep dish, sprinkle a very little chopped parsley over and serve.