Devilled Kidneys

Serve on toast

6 lambs’ kidneys split
1 cupful water
3 tablespoonfuls drippings
1 tablespoonful Worcestershire
1 tablespoonful chopped onion
1 teaspoonful mustard
¼ teaspoonful salt
3 tablespoonfuls flour
dash cayenne

Scald, skin and split kidneys. Cook with fat and onion five minutes and remove from the pan. To the fat in pan add flour and stir until brown; add liquid and stir until smooth; add seasonings and kidneys. Serve on toast with mashed potatoes.