| How To Cook: |
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1. Put well-seasoned kidney, with fat, in very hot butter.
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2. When it begins to brown, cover pan and put on slow fire for 4 or 5 minutes.
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3. Add 1 tablespoon of white wine.
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4. Cook till the kidney is tender, sprinkle with 1 heaped teaspoon of juniper berries, previously pounded to a powder in a mortar, and add another tablespoon white wine, 1 heaped teaspoon of butter, divided in small pieces.
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5. The kidney should take about 10 minutes to cook.
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