Cooking 967 Lamb Kidney Casserole

Press, Volume CVII, Issue 31381, 29 May 1967, Page 2

Cooking 9 67 Lamb Kidney Casserole

(By

CELIA TIMMS)

By those who really appreciate kidneys, the following dish will be enjoyed. It is a lamb kidney casserole, and for four servings you will need:— 11b lamb kidneys 3 small onions 2 tablespoons oil or dripping 3 rashers bacon i cup beef stock or Bouillon Flour Pepper Salt Mashed potatoes.

Clean kidneys, skin and remove core but do not split. Place in cold water, bring to the boil and throw away the water; repeat this twice more. Chop onions finely and fry in oil until lightly coloured. Place in a casserole, arrange drained kidneys on top and cover them with pieces of bacon from which rind has been removed. Dredge with flour and seasoning, pour stock over, cover and cook in moderate oven (350) until tender—about 30 minutes. Boil and mash potatoes and pipe around the edge of shallow, ovenproof dish, brush with melted butter or beaten egg and brown lightly in oven. Pour cooked kidneys in centre of potato edging, sprinkle with finely chopped parsley and a tiny pinch of nutmeg.