2 veal kidney's (or 3 if very sm.)
2 med. size onions
2 rounded tbsp. butter
2 level tbsp. flour

"Season to taste" with: Salt, pepper, Worcestershire hot sauce, chives, herbs, if desired, 1 jigger of wine (sherry or burgundy - optional).

Wash kidneys and simmer very slowly until tender in several cups of water with salt and pepper to suit individual taste. A small onion, or a piece of one, and a bit of celery can be used. The kidneys should simmer at least an hour or more.