Kidneys (Stewed)
Source: Hildagonda J. Duckitt, 1891
Ingredients
- sheep's kidneys
- pepper
- salt
- cayenne
- flour
- butter
- spoonful stock
- sherry
- parsley
- 1/2 teaspoonful Worcestershire sauce
Instructions
- Parboil some sheep's kidneys and divide them.
- Toss them in a pan with some pepper, salt, cayenne, and flour, and a piece of butter.
- Then take a few spoonfuls of stock, a little sherry, minced parsley, and half a teaspoonful of Worcestershire sauce, and add them.
- Simmer gently -- but do not boil -- for fifteen minutes.