1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

taining the oysters. Stir in all the cream. Let the mixture come to a good piping heat, and serve on toast. This is a delicacy fit for a king.

KIDNEY STEW

Soak lamb kidneys in warm salt water for one hour. Then slice them into small pieces. Saute them in butter to which has been added bay leaf, a sprig of thyme, and some finely chopped parsley. While they are stewing in the butter slowly dredge them with flour. Now add sufficient brown stock to make plenty of sauce. To this add a flavoring of sherry. Let the sauce become piping hot, but do not let the kidneys boil once you have added the stock. Kidneys become tough very quickly, and it will take hours of simmering to make them tender again.

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