The best manner of cooking is to _sauté_ them. They must be perfectly
fresh (they spoil soon), _sautéd_ on a quick fire, never allowed to boil
in the sauce (this would spoil the gravy), and served with a little wine
in the sauce.
First cut them into slices; season, and _sauté_ them in a little hot
suet, clarified drippings, or butter. When done, put them on a hot
plate. Now take a second stew-pan, put in a piece of butter the size of
a large hickory-nut; when it is hot, throw in a tea-spoonful of minced
onion, two sprigs of parsley, minced also, and a tea-spoonful of flour;
when they become red, pour in one and a half cupfuls of hot water or
stock. Let it simmer a few moments, then season with pepper and salt,
and strain it; now add a table-spoonful of sherry or port wine, and the
pieces of kidney. A few drops of lemon-juice may or may not be added.
Let the kidney remain a few moments in the sauce without boiling, and
serve. Professional cooks generally add minced mushrooms; but the dish
is quite good enough without them.