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Lamb Kidney Saute

Western.Chefs's picture
Ingredients
  Lamb kidneys 8
  Salad oil/Fat 2 Tablespoon
  Flour 4 Teaspoon
  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)
  Salt 1⁄8 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Toast slices 4
Directions

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.

Recipe Summary

Method: 
Saute
Ingredient: 
Lamb

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