1 1/2 lbs. veal or lamb kidneys
Salted water
4 tbsp. salad oil, divided in half
1/4 c. yellow onion, chopped
1 clove garlic, pressed (optional)
1 tbsp. tomato ketchup
1 tsp. Worcestershire
Salt to taste
Freshly ground black pepper to taste
1/3 c. brandy or kirsch
Hot, cooked potatoes, peeled
Fresh parsley, minced

Remove all of the outer membrane and most of the fat, central fat and white tubes from kidneys. Wash kidneys carefully in running water. Soak them in well-salted water about 30 minutes, changing water once (to remove the strong flavor).

Meanwhile, heat 2 tablespoons salad oil over low flame, adding onion and garlic. Cook, stirring, until onion is lightly golden. Remove kidneys from water and dry well on absorbent toweling. Slice kidney into 1/2 inch slices.

In separate skillet, brown kidneys quickly in remaining oil until meat begins to turn white. Add sauteed kidneys to onion-garlic mixture. Stir in ketchup, Worcestershire, salt and pepper. Simmer over low flame a few minutes.

Pour brandy into a ladle that is hot (or hold ladle briefly over the burner). Pour heated spirits over kidneys and flame. Do not flame longer than 1 minute or kidneys will toughen. Serve at once with hot, peeled potatoes, garnished with fresh minced parsley. Serves 4. (If desired, use dry red wine, adding during the last 2 minutes of cooking.)