Vince's Creamed Kidneys on Toast

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Americans, like most other peoples, have individual tastes. But there are also collective tastes. In general, I'd say this latest group of Americans does not include too many who enjoy the visceral foods, though of course, there are some. I am not of the latest batch. A more sizable group from my time period enjoy things like liver with onions. Some like chitterlings (pronounced: chit-lins), the cleaned intestines of an animal, such as a pig. I enjoy kidneys. My wife has threatened my liver if I eat kidneys. Or, rather, if I cook them in "her kitchen." So I've largely held off. But I have been promised some kidneys, so I may cook them out of doors. Here's my favorite, and it's dirt cheap. Boil a couple of kidneys with two or three water changes. Cut the meat off the central core. Save the meat. Prepare a white sauce in a frying pan by blending flour and milk together, thickening it. Stir in cracked pepper, and lightly stir in the kidney meat. Warm it thoroughly, and serve it over dark toast that has been buttered. Salt well. YUM!