Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.