Devilled Kidneys
Over a year ago
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Ingredients
- 1 lb lamb's kidneys - skinned cored and sliced
- flour - seasoned
- 2 oz butter
- 1 onion - chopped
- ½ pint water
- 2 tsp worcestershire sauce
- 2 tsp (level) english mustard (powdered - made up)
- 1 dsp tomato puree
- 1 tbsp (level) chopped parsley
Accompaniment
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Method
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1
Toss the kidney slices in the flour.
Melt the butter and fry the onion until pale golden.
Add the kidneys. Cook slowly for 5 minutes, turning often.
Combine the worcestershire sauce, mustard, tomato puree, parsley and water and add to the pan.
Cook slowly, stirring constantly until the mixture comes to the boil and thickens. Lower the heat, cover and simmer for 15 minutes.
Serve on hot buttered toast or with rice.
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