Get a plump, red, beef kidney. Cut like loaf of bread in ¼" slices. Cut all the meat from gristle and fat in pieces size of peanut. Cover with cold water, press cut meat to squeeze out blood-drain. Cover again and repeat squeezing and wasting process. Soak 2 hours in cold water. Fill deep saucepan with 3 pints unsalted water, bring to boil and put in previously drained kidney. Let simmer 1½ hours or until tender and there is about 3 cup liquor left. Set aside to cool. Mix 4 tablespoon flour with enough cooled liquor to make thin paste. Put kidney over slow fire and add flour mixture gradually until stew is thick enough to serve nicely. Add 1½ teaspoon salt, 1/8 teaspoon each pepper, paprika, and 3 tablespoon butter. Mince a hard cooked egg with fork and add to stew. Serve on toast or plain with hashed brown or French fried potatoes. Stew kidney day b4 and do thickening and seasoning just b4 serving with even better results.
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