|1 pound veal or lamb kidneys||1 cup sliced mushrooms|
|3 Tbs butter||1/4 cup red wine|
|1 Tbs oil||Salt|
|4 Tbs finely chopped onion||Wafﬂes or toast|
Prepare the kidneys. Melt the butter and oil in a skillet. Quickly brown the kidneys, cooking for just a minute before removing to a warm plate. Add the onion and mushrooms to the pan and cook, stirring, until the onion is soft. Pour in the wine and cook a minute; then return the kidneys to the pan, add salt to taste, and heat through. Serve on wafﬂes or toast.
Fannie Farmer Cookbook