(_Tomoana Brand._)
Take the kidneys out of the gravy, and cut them into six slices. Mix a
small teaspoonful of curry powder with three teaspoonfuls of fine flour
and a small pinch of salt. Dip each slice in this mixture, and when all
are done put them in the frying-pan with a little butter, and let them
get slowly hot through. When done, put the kidneys in the centre of a
hot dish, and pour round them a sauce made as follows: Boil up the gravy
of the kidneys, and stir into it sufficient minced piccalilli pickles to
make it quite thick, add a teaspoonful of flour to a tablespoonful of
the piccalilli vinegar, stir into the sauce, and when all has boiled up
together, pour it round the kidneys.