Casserole of Kidneys in Red Wine from The Times Cookery Book by Katie Stewart
Remove any fat from around the kidneys and remove the skin. Snip out the core from each using scissors and then cut the kidneys in half. Separate the sausages. Peel and slice the onions. Melt the b...
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Ingredients
- ¾ pint (4½ dl) stock
- ¼ pint (1½ dl) red wine
- 1 (2½ oz) (65 g) tin tomato purée
- salt
- ½ lb (225 g) chipolata sausages
- 2 medium onions
- 2 oz (50 g) butter
- 1 level tablespoon flour
- freshly milled pepper
- ½ lb (225 g) mushrooms
- 1 frozen peas
- 6–8 lambs’ kidneys
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