Deviled Kidneys Recipe
Ingredients
| Dripping | 2 Ounce | |
| Onions | 2 , sliced | |
| Tomatoes | 2 , skinned | |
| Curry powder | 1 Teaspoon | |
| Flour | 1 Tablespoon (Leveled) | |
| Stock | 1/2 Pint | |
| 6-8 kidneys or 3/4-1 lb. kidney, sliced | ||
| Chutney | 1 Tablespoon | |
| Squeeze lemon juice | ||
| Seasoning | ||
| Potatoes | 1 1/2 Pound, creamed | |
| Hard-boiled eggs | 2 , hardboiled (Garnish) | |
Directions
Heat the dripping then fry the sliced onion and tomatoes until very soft.
Stir in the curry powder and flour and cook slightly, gradually adding stock.
Bring to boil, add the sliced kidneys, chutney, lemon juice and seasoning, and cook until tender.
Make a border of creamed potatoes, put the kidney mixture in the centre and garnish with sliced hard-boiled eggs.
Stir in the curry powder and flour and cook slightly, gradually adding stock.
Bring to boil, add the sliced kidneys, chutney, lemon juice and seasoning, and cook until tender.
Make a border of creamed potatoes, put the kidney mixture in the centre and garnish with sliced hard-boiled eggs.
Chef
