Kidneys with Lemon

Directions

1. 1
   Remove the outer skins of the kidneys (and the fat if they are enclosed in it).
2. 2
   Cut lambs kidneys in half and calf s kidneys into walnut-sized pieces, and cut out as much of the fatty, gristly cores as possible.
3. 3
   Saute in hot butter for 34 minutes, until firm and lightly browned all over but still pink and juicy inside, adding salt and pepper.
4. 4
   Take care not to overcook, as kidneys become tough.
5. 5
   Sprinkle with lemon juice, and serve garnished with parsley.