| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Australian | Appetizers | 4 | Servings |
INGREDIENTS
| 8 | Lamb kidneys | |
| 3 | oz | Butter |
| 1/2 | c | Finely copped parsley |
| 1 | Small onion | |
| 1 | Clove garlic | |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Dry sherry |
| Salt, pepper |
INSTRUCTIONS
Wash kidneys, remove skin, fat and hard core; slice kidneys. Melt butter in pan, add crushed garlic, finely chopped onion, salt and pepper, cook a few minutes. Add kidneys, cook quickly on both sides. Add Worcestershire sauce, sherry and parsley to pan, blend well. Spoon onto slices of hot buttered toast. Delicious as a supper dish; or serve with hot rice, into which some finely chopped parsley has been tossed. From: Australian Women's Weekly Cookbook - 1970 Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net> on Jun 27, 1998
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