To Dress Beef Kidney (II)

Ingredients

• 1 kidney
• 1 dessertspoonful minced parsley
• 1 teaspoonful minced shalot
• salt and pepper to taste
• 1/4 pint gravy, No. 438
• 3 tablespoonful sherry

Instructions

1. Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan;
2. slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown.
3. When it is done enough, dredge over a little flour, and pour in the gravy and sherry.
4. Let it just simmer, but not boil any more, or the kidney would harden;
5. serve very hot, and garnish with croûtons.
6. Where the flavour of the shalot is disliked, it may be omitted, and a small quantity of savoury herbs substituted for it.