|Boiling water||6 Cup (96 tbs)|
|Hard boiled eggs||1|
|Salt||1 1⁄2 Teaspoon|
With a sharp knife cut kidney into slices 1/4 in. thick.
Next separate meat from gristle and fat, then cut meat into very small pieces.
Cover with cold water, press the cut meat to squeeze out blood and drain.
Repeat same process, then cover again with cold water and soak 2 hrs.
Drain, cover with the boiling water, and simmer gently for 1 1/2 hrs. or until kidney is tender, and there are about 3 cups, of liquor left.
Set aside and cool.
Meanwhile combine flour with enough of the cooled liquor to make a thin paste.
Reheat kidney mixture and add flour paste gradually until stew is the consistency of cream.
Add salt, pepper, paprika, butter and shelled hard-cooked egg, minced coarsely with a fork.
Serve hot on toast or by itself with hash brown or French fried potatoes.