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 lambskidneys
  • 1 teaspoon vinegar
  • 50 g/


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 t