TODAY’S RECIPE
KIDNEYS EN BROCHETTE Skin sheep’s kidneys and remove hard centre, then cut them in halves. Put them in a saucepan with just enough cold water to cover. Bring to boiling point, then drain and wipe dry. Cut kidneys in two once more, arrange on a skewer alternately with squares of fat bacon. Place under a hot griller and cook quickly. Slow cooking will cause them to become tough. Sprinkle with pepper and salt to taste and serve on buttered toast.
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https://paperspast.natlib.govt.nz/newspapers/ST19410528.2.53
Bibliographic details
Southland Times, Issue 24446, 28 May 1941, Page 7
Word Count
82TODAY’S RECIPE Southland Times, Issue 24446, 28 May 1941, Page 7
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