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 stew-pan over a moderate fire, and when it boils put
in the minced kidney. When you have browned it in the butter, sprinkle
on a little salt and cayenne pepper, and pour in a very little boiling
water. Add a glass of champagne or other wine, or a large tea-spoonful
of mushroom catchup, or of 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.