|Ox kidney/Null||1 1⁄2 Pound (Null)|
|Flour/Null||2 Ounce, seasoned (Null)|
|Dripping/Null||2 Ounce (Null)|
|Water/Stock||1 1⁄2 Pint (Null)|
|Tomato ketchup/Mushroom ketchup||3 Teaspoon (Null)|
|Rice/Mashed potatoes||1⁄2 Cup (8 tbs) (For The Border)|
|Green peas/Null||1⁄4 Cup (4 tbs) (Null)|
Prepare the kidney as directed for Kidney Hot Pot.
Coat the slices of kidney with seasoned flour.
Heat the dripping in a stewpan and fry the kidney until browned on both sides.
Chop the onion finely and fry at the same time until lightly browned.
Stir in any remaining flour and brown.
Add the stock and ketchup and stir until boiling.
Cover with a lid and simmer very gently for about 1 1/2—2 hr If cooked too quickly the kidney will become tough.
When ready re-season if necessary and serve on a hot dish with a border of rice or mashed potato.
Garnish with green peas.
Serving size: Complete recipe
Calories 3447 Calories from Fat 576
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 26.8 g133.9%
Trans Fat 0 g
Cholesterol 57.3 mg19.1%
Sodium 508.3 mg21.2%
Total Carbohydrates 557 g185.6%
Dietary Fiber 110.3 g441.3%
Sugars 25.9 g
Protein 169 g338.5%
Vitamin A 5.6% Vitamin C 92.1%
Calcium 64% Iron 276.2%
*Based on a 2000 Calorie diet