@ Try this way of doing them—there’s nothing more savoury! Put two sheep’s kidneys into cold water and bring to boil; then strain and cut into small pieces. Melt I oz. butter and fry a small sliced onion a golden brown. Then remove from pan and fry the kidney (add more butter if needed). Stir in I oz. flour, add from £ to £ pint stock or water, one teaspoonfui of Lea & Perrins’ Sauce, and same of chopped parsley. Add salt and sirfimer 30 or 40 minutes until kidney is cooked. Serve on rounds of bread, poaching and adding eggs just before serving.
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https://paperspast.natlib.govt.nz/newspapers/MT19341109.2.5.2
Bibliographic details
Manawatu Times, Volume 59, Issue 262, 9 November 1934, Page 2
Word Count
100Page 2 Advertisements Column 2 Manawatu Times, Volume 59, Issue 262, 9 November 1934, Page 2
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