Sauted Kidneys

Cooking time—about 10

Ingredients

  • 6 sheep’s kidneys
  • 2 shallots
  • 1 oz. butter or fat
  • ¼ pt. brown sauce
  • 1 tablesp. sherry (optional)
  • salt and pepper
  • watercress
  • croûtes of fried or toasted bread

Method

Skin the kidneys and remove the cores. Soak for 5 min. in cold water. Dry and cut into ¼-in. slices. Finely chop the shallots, heat the fat in a sauté pan and fry them slightly. Then put in the sliced kidney and shake and toss over the heat for about 5 min. Drain off the surplus fat and add the brown sauce, sherry (if used) and salt and pepper. Stir over a gentle heat until thoroughly hot, but take care not to let the mixture boil. Serve hot on toast or fried bread, garnished with watercress.

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