Kidneys Stewed With Wine
3 kidneys.
3 table-spoonfuls of butter.
1 onion, minced.
1 table-spoonful mushroom, or walnut catsup.
3 table-spoonfuls rich brown gravy.
1 glass of claret.
Pepper and salt to taste.
Cut the kidneys into round slices. Heat the butter to a boil in a frying-pan, stir in the chopped onion, then lay in the slices of kidney, and fry two minutes. Have in another vessel the gravy, catsup and wine, ready heated. Take up the kidneys, draining from them every drop of fat, and transfer to this gravy. Cover closely, stew gently for five minutes, or until tender, and serve directly.