Creole Kidney

Directions

1. Trim kidney and cut into half-inch slices.
2. Dredge with flour.
3. Brown diced bacon.
4. Combine kidney and bacon.
5. Add chopped onions and chopped green pepper.
6. Stir until the meat is well seared.
7. Add tomato juice, salt, pepper and bay-leaf.
8. Cover closely and simmer about 24 hour.
9. Mix flour and water to a paste.
10. Add a small portion of the hot mixture, stirring to prevent lumping, then add this to the rest of the hot creole and cook until thickened, stirring constantly.
11. If desired, this may be served on toast points.