- 6 veal kidneys or 10 lamb kidneys
- ⅛ pound butter
- Remove the skin and fat from the kidneys. Cut in half the long way and then cut in ⅛-inch-thick slices.
- Heat butter and oil in a heavy skillet to very hot, but not smoking. Add the kidneys. Stir-cook for no longer than 5 minutes. They are done when they are hot. Sprinkle with salt and pepper.
- Pour contents of pan into a strainer in the sink. Let kid