Beef kidneys
1 onion, chopped
Celery tops, chopped (optional)
Parsley, chopped
1 tbsp. flour
Salt and pepper to taste

Soak kidneys overnight in STRONG salt water. Drain and wash. Cover with water and cook until tender (about 1 hour). Remove kidneys from liquids; save the liquid. Cut kidneys into small pieces, removing all gristle. Return to liquid to which you add chopped onions, parsley. Simmer for about 1 hour.

Mix one tablespoon flour with 1 cup water. Add a little at a time to stew to thicken. Serve with hominy grits for breakfast.