Ingredients:

2lb Beef kidney
¾cup Beef broth (Stock)
¼cup Bread crumbs
2tb Vinegar
¼cup Wine, red or ale
2 Onion peeled
¼ts Ginger
¼ts Mace
¼ts Pepper
¼ts Salt -- or to taste

Method:

Cover the kidneys with cold, salted water and bring to a boil;  then pour off the water.  Chop the kidneys into 1" cubes.  Beat the bread crumbs into the broth  (starting by moistening with just a tablespoon or two)  and stir in the wine and vinegar.

Meanwhile, parboil the onions in salted water for about five minutes.  Drain, and chop the onions.  Add them along with seasonings and chopped kidneys to the sauce and bring to a simmer;  cover and cook gently for 25-30 minutes.

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