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Sherried Kidneys On Toast

6 Lamb kidneys
2 tb Bacon drippings
1/4 lb Mushrooms
2 tb Finely chopped parsley
1/4 c Sherry wine
1/2 c Heavy cream
10 oz Frozen peas, cooked and drained
Hot buttered toast points


Trim fat and membrane from rinsed kidneys and cut into thin slices, removing tubes and tough muscle.


Heat the bacon drippings in a large heavy skillet; add the sliced kidneys and saute until lightly browned.


Add the cleaned sliced mushrooms, chopped parsley and sherry wine and simmer for 6 minutes.


Add the heavy cream with the cooked and drained peas and simmer carefully to heat through. Do not allow to boil.


Serve on hot buttered toast points.


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