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Devilled Kidneys

8 Lamb kidneys
3 oz Butter
1/2 c Finely copped parsley
1 Small onion
1 Clove garlic
1 T Worcestershire sauce
1 T Dry sherry
Salt, pepper

Wash kidneys, remove skin, fat and hard core; slice kidneys. Melt butter in pan, add crushed garlic, finely chopped onion, salt and pepper, cook a few minutes. Add kidneys, cook quickly on both sides. Add Worcestershire sauce, sherry and parsley to pan, blend well. Spoon onto slices of hot buttered toast. Delicious as a supper dish; or serve with hot rice, into which some finely chopped parsley has been tossed.

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