I often do kidneys like this for our supper after a busy day with no time to cook. They are so quick and easy to do and yet taste delicious. Try to get fresh English lambs’ kidneys because they are large, more tender and better tasting. If your butcher ever has calves’ kidneys I think they are even better still.
Skin and slice the kidneys fairly thinly removing the core. Peel and chop up the onions into small pieces or rings. Melt the butter and
© 1976 Josceline Dimbleby. All rights reserved.