One ox kidney, one quart second stock or water, one tablespoon Hardy
sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice
flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin
slices; mix together the flour, pepper and salt and roll the kidney in
it. Brown them quickly in the butter, pour over the stock, skim when
boiling. Add sauce and simmer slowly two hours.