Kidneys with Lemon Juice

Preparation info
  • For

    2

    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

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

Method

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