Lamb Kidney Saute Recipe


MethodMain Ingredient


 Lamb kidneys8
 Salad oil/Fat2 Tablespoon
 Flour4 Teaspoon
 Minced parsley2 Tablespoon
 Minced onion1 Tablespoon
 Beef bouillon cube1
 Boiling water1⁄2 Cup (8 tbs)
 Canned tomato juice1⁄4 Cup (4 tbs)
 Salt1⁄8 Teaspoon
 Worcestershire sauce2 Teaspoon
 Toast slices4


Saute kidneys in fat in a skillet over medium heat for 15-20 min., or until tender, turning frequently.
Then reduce heat, sprinkle flour over kidneys, and turn until flour is blended with fat.
Add parsley, onion, bouillon cube, water, tomato juice, salt, and Worcestershire sauce.
Cook over low heat until sauce is thickened.