Ragout of Kidneys in Red Wine

Name: Ragout of Kidneys in Red Wine
Ingredients: 1×8 oz (225 g) packet frozen petits pois; 8 oz (225 g) button mushrooms; chopped parsley, to garnish; ¼ pint (150 ml) red wine; ¾ pint (400 ml) chicken stock; salt and freshly milled pepper; salt and freshly milled pepper; 2½ oz (65 g) butter; 2 medium-sized onions; 1×2¼ oz (64 g) tin concentrated tomato purée; 1 level tablespoon plain flour; 6–8 lamb kidneys; 8oz (225 g) ‘mini’ chipolata sausages

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

6–8 lamb kidneys
8oz (225 g) ‘mini’ chipolata sausages

Dinner

Method

Remove the suet from around fresh kidneys and, using a pair of scissors, snip deep into each one and cut out the core. Remove the thin membrane and slice the kidneys in half lengthways. Separate the sausages. Peel and thinly slice the onions. Melt 2 oz (50