Kidneys in Mustard Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Kidneys, if they are to have a good flavour, must be eaten quickly and should not be kept longer than 24 hours in the refrigerator. Served in this way they make an excellent lunch or supper dish.


  • 6–8 lambs’ kidneys
  • 1 teaspoon vinegar
  • 50 g/2 oz butter
  • salt and pepper
  • 1 rounded teaspoon flour
  • 1.5 dl/ΒΌ pint fresh double cream
  • 1–2 teaspoons prepared mild English mustard


    Remove any fat from around the kidneys. Snip out the core using a pair of scissors and remove the skin. Place in a basin, cover with cold water and add the vinegar. Leave to soak for 10–15 minutes. Drain, pat dry and slice thickly. Add to the hot butter in a frying pan and fry gently for 5 minutes; do not overcook. Then add a good seasoning of salt and pepper and sprinkle over the flour. Stir to blend, then add the cream and mustard to taste. Bring up to the boil, stirring until thickened, then draw the pan off the heat. Serve with slices of hot buttered toast.