| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | English | B, R, E, A, K | 1 | Servings |
INGREDIENTS
| 2 | ts | Worstershire sauce |
| 2 | ts | Mushroom ketchup |
| 1 | ts | English mustard powder |
| 2 | oz | Butter; melted |
| 1 | pn | Cayenne pepper |
| Salt | ||
| Black pepper; freshly ground | ||
| 8 | Lamb's kidneys | |
| 1 | tb | Vegetable oil |
| 1 | ts | Chopped parsley |
| Lemon wedges |
INSTRUCTIONS
Mix together the Worstershire sauce, mushroom ketchup, mustard, 1 ounce butter, cayenne pepper and salt and pepper. Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys. Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1B01 Posted to MC-Recipe Digest V1 #857 by Sue <suechef@sover.net> on Oct 21, 1997
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