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Deviled Kidneys

2 ts Worstershire sauce
2 ts Mushroom ketchup
1 ts English mustard powder
2 oz Butter; melted
1 pn Cayenne pepper
Salt
Black pepper; freshly ground
8 Lamb's kidneys
1 tb Vegetable oil
1 ts Chopped parsley
Lemon wedges


Mix together the Worstershire sauce, mushroom ketchup, mustard, 1 ounce butter, cayenne pepper and salt and pepper. Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.


Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.



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