STEWED KIDNEYS AND TOMATOES

Take 4 sheeps’ kidneys, 1 oz. butter or dripping, 2 slices of streaky bacon, 2 teaspoonfuls chopped onion, 2 teaspoonfuls flour, ¼ lb. tomatoes, ½ pint stock, salt and pepper.
Cut each kidney in half lengthways, remove skin and white core; cut the bacon into squares; peel and slice tomatoes, which must be sound and firm; melt the butter in a saucepan, put in bacon, kidney, onion, and tomatoes, and fry all a nice brown; add the flour, and fry that also. Pour in the stock and stir until the sauce boils and thickens; add pepper and salt, and, if liked, a little chopped parsley. Serve on a hot dish with small pieces of toast. This is a very tasty breakfast dish.