Part 3 Cooking up the offal...kidney

Kidney....According to Mrs Beeton veal kidney is much more tender and much more preferred than cow. All of her many recipes for this organ gives instruction to remove the core after slicing .This is easy to do . Although I rarely if ever remove the core I will have to do that and see what the difference is . Kidneys are lovely stewed slowly . I do mine, stewing slowly with beef and a variety of vegetables and spices.Heavy on the mushrooms. I also generally add a cup or two of red wine to this stew. After everything is beautifully tender I drain the meat and   thicken  the drippings, I add this back to the meat and put all into a baking dish.Cover with a puff pastry and serve as a beef steak and kidney pie, What do you do with kidneys??