Kidneys with Lemon Juice

• 4 lambs’ kidneys, skinned and cored
• 3 cloves garlic
• juice of ½

Chop the kidneys into pieces about ¾ inch thick. Heat a heavy frying pan until it is very very hot. Chop the garlic and when the pan is ready pour in a little oil, just enough to cover the bottom, and throw in the garlic. To this add the kidneys and sauté them three or four minutes, moving and turning them with a wooden spoon or fork all the time. Add the lemon juice, wine, chopped parsley and