Preparation info

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    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 6 lambs’ kidneys
  • ½ oz butter
  • 3 pints very good, but not salty, st


Skin and halve the kidneys, removing the cores. Fry them in the butter in a saucepan until well browned, add the stock and bring gently to simmering point. Add the bouquet garni, mace, celery and peppercorns. Cover and simmer gently for one hour. Strain the liquid into a clean saucepan, remove the herbs, peppercorns and celery, and chop the kidneys finely.

Mix the flour in a large bowl