Kidneys in Sherry Sauce from The Times Cookery Book by Katie Stewart
Using scissors, snip out the core from each kidney. Remove any skin and cut the kidneys in half. Melt half the butter in a frying pan; when hot, add the kidneys and fry gently for 2–3 minutes....
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 oz (50 g) butter
- 8 lamb kidneys
- chopped parsley
- 2 tablespoons dry sherry
- freshly milled pepper
- salt
- ½ pint (3 dl) chicken stock
- 1 rounded tablespoon flour
- 1 medium-sized onion
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Casserole of Kidneys in Red Wine from The Times Cookery Book by Katie Stewart
app.ckbk.com
Beef Kidney from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Steak and Kidney Pie from The Times Cookery Book by Katie Stewart
app.ckbk.com
Kidneys in Sherry Sauce Recipe
rumbameats.com
Sauted Kidney from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Kidneys with Brandy Sauce
bonapeti.com
Kidney Stew from Treasured Polish Recipes for Americans by Polanie Club
app.ckbk.com
Kidneys with mustard sauce
pcq.es