Sauted Kidneys

• 2 sheep’s or 1 pork kidney
• 1 shallot or small onion

Skin the kidneys, cut them across into very thin slices and remove the core. Chop the shallot or onion finely. Heat the butterand fry the shallot until golden brown, then put in the kidney and parsley. Season with salt and pepper, and toss over heat for 5–6 min. Add the brown sauce, mix it well with the kidneys and, when thoroughly hot, serve.