133 Tom Muir’s Kidney

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Lambskidneys (or lb. veal kidneys) 12 12 12
Shallots 2 tbsp. 2 tbsp. 60 grams
Mushrooms cup 4 oz. 115 grams
Sweet green pepper 1 5 oz. 140 grams
Clarified butter ½ cup 4 oz. 115 grams
Whisky ¼ cup 2 fl. oz. 60 milliliters
Chicken stock 1 cup 8 fl. oz. 230 milliliters
Arrowroot 3 tbsp. 1 oz. 30 grams
Salt To season To season To season
Black peppercorns To season To season To season
Rice 1⅛ cup 8 oz. 230 grams
Parsley ¾ cup 1 oz. 30 grams
Water ¼ cup 2 fl. oz. 60 milliliters


Method of Preparation

Split kidneys, skin, and cut into quarters—dice shallots—peel and slice mushrooms—dice green pepper—cook rice—chop parsley—mix flour with salt, ground peppercorns, and water.

Method of Cookery

  1. Shallow fry shallots and green pepper in clarified butter for 5 minutes; add mushrooms.
  2. Add kidneys, simmer 5 minutes stirring once or twice.
  3. Heat whisky—pour into spoon—light and add to kidneys. When flames are out add chicken stock.
  4. Cover, simmer 10 minutes.
  5. Stir in arrowroot with salt, pepper, water. Cook until thickened, stirring constantly.
  6. Serve over hot rice mixed with parsley.


This is a pleasant dish that is self-contained. A light rosé wine and crusty garlic bread balance well.