Tossed Kidneys

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 lamb’s kidneys
  • Butter
  • Salt and pepper
  • 1 teaspoon flour
  • ½ pint stock
  • Juice of one lemon
  • 1 teaspoon chopped parsley
  • Fried bread


    Skin the kidneys and slice them. Heat a little butter in a pan and fry the kidney slices for one minute. Season, and stir in the flour. Add the stock, lemon juice and parsley; heat, but do not boil. Serve with fried bread.