Beef Kidneys
Or one’s kidney,—imagine, Dick,—done with champagne.
Moore.
Having soaked a fresh kidney in cold water and dried it in a cloth, cut it into mouthfuls, and then mince it fine; dust it with flour. Put some butter into a stewpan over a moderate fire, and when it boils put in the minced kidneys. When you have browned it in the butter, sprinkle on a little salt and cayenne, and pour in a very little boiling water. Add a glass of champagne, or other wine, or a large teaspoonful of mushroom ketchup or walnut pickle; cover the pan closely, and let it stew till the kidney is tender. Send it to table hot, in a covered dish. It is eaten generally at breakfast.