Sautéed Kidneys with Port and Grainy Mustard Sauce

The great thing to remember when cooking kidneys – and liver, too, for that matter – is not to overcook them. Overcooking makes them tough. This doesn’t apply to ox kidney, which is used in steak and kidney pies and puddings, but it certainly does to lamb and calf kidneys. In this recipe the kidneys are sautéed in butter, and served with a delicious sauce of finely chopped onion simmered in port, with grainy mustard and cream stirred in at the end. It is a very easy dish and so good! I like