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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