Hashed or Minced Kidneys

Haschierte Nieren

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Lamb kidneys
  • 4 tablespoons of stock
  • 3 or 4 tablespoons of white wine or lemon juice, flour
  • 1 tablespoon of paprika, salt and pepper


The lamb kidneys, fat and skin having been removed, are cooked in a little butter and well seasoned with salt and pepper. When done, remove from the pan and let them stand till cold. Then chop finely and cook for a few minutes in a little melted butter and flour. When the flour has browned, the stock and wine or lemon juice are added. Sprinkle with the paprika and serve with a purée of potatoes.