Name: Sherried Kidneys on Toast
Ingredients: 6 Lamb kidneys; 2 tb Bacon drippings; 1/4 lb Mushrooms; 2 tb Finely chopped parsley; 1/4 c Sherry wine; 1/2 c Heavy cream; 10 oz Frozen peas, cooked and drained; Hot buttered toast points

I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Lamb, Kidneys, Meats	3	Servings

INGREDIENTS

6		Lamb kidneys
2	tb	Bacon drippings
1/4	lb	Mushrooms
2	tb	Finely chopped parsley
1/4	c	Sherry wine
1/2	c	Heavy cream
10	oz	Frozen peas, cooked and drained
		Hot buttered toast points

INSTRUCTIONS

This recipe came from the 1962 edition of The Sunday News Family Cookbook.
1.  Trim fat and membrane from rinsed kidneys and cut into thin slices,
removing tubes and tough muscle.
2.  Heat the bacon drippings in a large heavy skillet; add the sliced
kidneys and saute until lightly browned.
3.  Add the cleaned sliced mushrooms, chopped parsley and sherry wine and
simmer for 6 minutes.
4. Add the heavy cream with the cooked and drained peas and simmer
carefully to heat through. Do not allow to boil.
5. Serve on hot buttered toast points. Submitted By MARY RIEMERMAN On
03-21-95 (0828)

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