3 kidneys
6 slices of bread fried in olive oil until golden
1 onion, cut in rings
salt and pepper to taste
light soy sauce
½ tsp Worcestershire sauce
½ tsp port wine

With a sharp knife, cut each kidney into 2 equal parts. Carefully cut out and discard the white cores and wash the kidneys. Make slices at an angle of 45° on the top of each half kidney (do not cut all the way through) and then again in a direction at right angles to the previous slices, to produce a pattern of small diamond-shapes .

Season with salt and pepper, a dash of soy sauce and a pinch of sugar; on the top of each kidney add a pinch of flour.

Gently fry the onion slices in lard until golden brown, then add the kidneys (keeping the liquid which would have accumulated at the bottom). Do not press the kidneys down in the pan. Before removing from the pan, add the Worcestershire sauce, the port wine and the liquid.

Place each piece of kidney on a slice of fried bread and, finally, add the gravy.