The recipe is very simple. Remove the sinewy bit from the center of each kidney, roll them in seasoned flour and fry in butter in a very hot pan (2 minutes each side). Add a large shake of worcestershire sauce and some chicken stock, once everything has 'gotten to know each other' take the kidneys from the pan and put on a piece of toast to rest. Continue to reduce the sauce, and when ready pour the reduced sauce over the kidneys on toast.
The kidney's are simple and salty and the toast soaks up the gravy in just the right way. If my cholesterol weren't already high I would eat this for lunch everyday. Or maybe breakfast.