The kidneys of both lamb and veal are used for food. The cooking of them, however, must be either a quick, short process or a long, slow one. When a quick method is applied, the tissues remain tender. Additional cooking renders them tough, so that a great deal more cooking must be done to make them tender again. Whatever method is applied, kidneys must always be soaked in water for 1 hour or more so as to cleanse them, the outside covering then pared off, and the meat sliced or cut into cubes or strips. After being thus prepared, kidneys may be broiled or sautÚd, or, if a long method of cookery is preferred, they may be boiled or stewed with or without vegetables.