Skin six or eight fine fresh mutton kidneys, and without opening them, remove the fat; slice them rather thin, strew over them a large dessertspoonful of minced herbs, of which two-thirds should be parsley and the remainder thyme, with a tolerable seasoning of pepper or cayenne, and some fine salt. Melt two ounces of butter in a frying-pan, put in the kidneys and brown them quickly on both sides; when nearly done, stir amongst them a dessertspoonful of flour and shake them well in the pan; pour in the third of a pint of gravy (or of hot water in default of this), the juice of half a lemon, and as much of Harvey’s sauce, or of mushroom catsup, as wall flavour the whole pleasantly; bring these to the point of boiling, and pour them into a dish garnished with fried sippets, or lift out the kidneys first, give the sauce a boil and pour it on them. In France, a couple of glasses of champagne, or, for variety, of claret, are frequently added to this dish: one of port wine can be substituted for either of these. a dessertspoonful of minced eschalots may be strewed over the kidneys with the herbs; or two dozens of very small ones previously stewed until tender in fresh butter over a gentle fire, may be added after they are dished. This is a very excellent and approved receipt.