Jus des Rognons, or Kidney Gravy

Ingredients

• 3 fresh mutton kidneys
• 2 oz. butter
• 1 onion
• 1 teaspoonful fine herbs
• 1 pint water
• 1/2 teaspoonful salt
• cayenne or common pepper

Instructions

1. Strip the skin and fat from three fresh mutton kidneys, slice them, and flour them.
2. Melt two ounces of butter in a deep saucepan.
3. Add the kidneys, one small onion, and a teaspoonful of fine herbs stripped from the stalks to the melted butter.
4. Keep the mixture well shaken over a clear fire until nearly all the moisture is dried up, about half an hour.
5. Pour in a pint of boiling water and add half a teaspoonful of salt and a little cayenne or black pepper.
6. Let the gravy boil gently for an hour and a half or longer, until it becomes thick and rich.
7. Strain the finished gravy through a fine sieve and remove the fat from the surface.
8. Add spice or catsup at pleasure if desired.