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| Devilled Kidneys Recipe |
Category: Appetizers
Rating:
N/A
Servings: 4
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Ingredients
8 lamb kidneys
3 oz butter
1/2 cup finely copped parsley
1 small onion
1 clove garlic
1 tablespoon worcestershire sauce
1 tablespoon dry sherry
1 salt, pepper
Cooking Directions:
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
appetizers
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