|Beef kidneys||1 1⁄2 Pound|
|Salted water||1 Quart|
|Beef kidney||1 1⁄2 Pound|
|Salt water||1 Quart|
|Seasoned flour||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Consomme||1 Can (10 oz)|
|Water||1 Cup (16 tbs)|
Split kidneys, and remove all fatty tissue.
Cut into 1-inch pieces, and soak 1/2 hour in cold salted water.
Drain; dry on paper towels.
Roll kidneys in seasoned flour, and brown with onion in fat.
Add consomme and water, and simmer, covered, about 1 1/2 hours.
If necessary, thicken with 1 tablespoon flour mixed with 2 tablespoons water.
Season with salt and pepper; add vinegar last.