Recipe - Devilled Kidneys

8 Lamb kidneys
3 ounce Butter
One half cup Finely copped parsley
1 Small onion
1 Clove garlic
1 tablespoon Worcestershire sauce
1 tablespoon Dry sherry
Salt, pepper

Wash kidneys, remove skin, fat and hard core; slice kidneys. Melt butter in
pan, add crushed garlic, finely chopped onion, salt and pepper, cook a few
minutes. Add kidneys, cook quickly on both sides. Add Worcestershire sauce,
sherry and parsley to pan, blend well. Spoon onto slices of hot buttered
toast.
Delicious as a supper dish; or serve with hot rice, into which some finely
chopped parsley has been tossed.

From: Australian Women's Weekly Cookbook 1970

Posted to MMRecipes Digest by "Wayne T. Jones" waynej@mail.austasia.net
on Jun 27, 1998