| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
English |
Two, Fat, Ladies |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Worstershire sauce |
| 2 |
ts |
Mushroom ketchup |
| 1 |
ts |
English mustard powder |
| 2 |
oz |
Butter; melted |
| 1 |
|
Pinches cayenne pepper |
|
|
Salt |
|
|
Black pepper; freshly ground |
| 8 |
|
Lamb's kidneys |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Dessertspoon 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.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B01
Converted by MM_Buster v2.0l.
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