1265—Rognon de Veau en Casserole

Trim the veal kidney and only leave a very slight layer of fat all round it.

Heat one oz. of butter in a small, earthenware saucepan, also called “cocotte”; put the seasoned kidney into the latter, and cook it gently for about thirty minutes, taking care to turn it often the while.

At the last minute sprinkle it with a tablespoonful of good veal gravy. Serve it in the cocotte as it stands.