Casserole From Ghent
|Veal kidneys||3⁄4 Pound|
|Calves liver||3⁄4 Pound|
|Onions||2 , finely chopped|
|Water||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Beer||1⁄2 Cup (8 tbs)|
|White bread slice||1 (With 1 Tablespoon Mustard)|
|Cornstarch||1 Tablespoon (Cornstarch Dissolved In 1 Tablespoon Water)|
Simmer the kidneys in boiling water for 8 minutes.
Cut liver and kidneys into pieces.
Heat the butter and saute the onions until golden brown.
Add the meats, water, salt, pepper, bay leaf and thyme.
Simmer, covered, for 1 hour.
Add the beer and the bread and simmer for another 30 minutes.
Remove the meat from the pan and keep warm on a serving dish.
Strain the sauce, forcing the onions and bread through a sieve and add vinegar.
Stir in cornstarch mixture to thicken the sauce.
Pour the sauce over the meat.