Take 4 fresh mutton kidneys, halve them, and slightly pepper and salt them. Have ready a batter made with a teaspoonful of flour to ¼ pint of water and ½ saltspoonful of salt. Dip the kidney into batter and fry a nice brown on each side in boiling batter. Serve them on toast with a thick gravy, and garnish with hard-boiled egg cut into rings. To make the gravy, drain all the batter out of the pan; with a pinch of mixed herbs thicken the remaining batter and brown it.
Take 4 fresh mutton kidneys, halve them