Kidneys in Sherry Sauce

• 8 lamb kidneys
• 2 oz (50 g) butter
• 1

Using scissors, snip out the core from each kidney. Remove any skin and cut the kidneys in half. Melt half the butter in a frying pan; when hot, add the kidneys and fry gently for 2–3 minutes. Remove the kidneys from the pan and keep hot. Peel and chop the onion. Add the remaining butter to the pan together with the onion. Fry gently until the onion is tender and a little brown. Replace the kid