& Wj % 4^ c X*h s 6 & G aw. sss §?S?S 0 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 1 oz. flour, add from £'to £ pint stock or water, one teaspoonful of Lea & Perrins’ Sauce, and same of chopped parsley. Add salt and simmer 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/NEM19341110.2.84.1
Bibliographic details
Nelson Evening Mail, Volume LXVI, 10 November 1934, Page 9
Word Count
111Page 9 Advertisements Column 1 Nelson Evening Mail, Volume LXVI, 10 November 1934, Page 9
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