Lamb Kidney Saute
|Salad oil/Fat||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Minced onion||1 Tablespoon|
|Beef bouillon cube||1|
|Boiling water||1⁄2 Cup (8 tbs)|
|Canned tomato juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
Saute kidneys in fat in a skillet over medium heat for 15-20 min., or until tender, turning frequently.
Then reduce heat, sprinkle flour over kidneys, and turn until flour is blended with fat.
Add parsley, onion, bouillon cube, water, tomato juice, salt, and Worcestershire sauce.
Cook over low heat until sauce is thickened.