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The sauteed lamb’s kidneys lift this dish above the level of the usual sausage Stew. Serves 6.
Ingredients
6 lamb’s kidneys
1 oz flour
1 oz butter
12 baby onions
¼ lb. button mushrooms
1 tablespoon tomato puree
½ pint brown stock
2 tablespoons dry sherry
4 oz frozen peas
½ lb. cocktail sausages
Salt and pepper
Method
Set oven to 325 Fahrenheit or mark three.
Heat the butter in a pan, gently fry the onions and mushrooms for 5 minutes, then transfer to a casserole dish.
Skin the kidneys, cut them in half and remove the core.
Dredge them in the flour and sauté gently for a few minutes.
Add the tomato puree, stock, and sherry to the pan and mix well.
Pour into the casserole dish and season.
Cover and cook for about 20 minutes, then add the peas and cook for a further 25 minutes until the kidneys are tender.
Meanwhile, grill or sauté the sausages (chipolatas’ cut in half can be used if necessary) until they are golden brown and add to the dish.
Serve with potatoes and vegetables.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.