Scots Kidney Collops

• kidney
• flour
• butter
• eschalot or young onions
• salt
• pepper

Cut a fresh kidney in slices of the size of very small steaks, or into mouthfuls. Soak the slices in water and dry them well. Dust them with flour and brown them in the stew-pan with fresh butter. When the collops are browned, pour some hot water into the pan, a minced eschalot, or the white of four young onions minced, with salt, pepper, shred parsley, and a spoonful of plain or eschalot vineg