A SAVOURY DISH FOR LUNCHEON.
For three persons, allow six sheeps’ kidneys, four mushrooms, three shallots, three slices bacon, one ounce butter, one breakfastcupful stock, two dessertspoonsful flour. Skin, wash and dry the kidneys, split them open, and remove cores. Roll them in flour. Quarter the slices of bacon, grate the shallots, peel and quarter the mushrooms. Melt the butter in a stew-pan, put in the kidneys, mushrooms, bacon and shallots, and toss till brown. Remove from the pan, and brown some flour in the hot butter. Pour in the stock, stir until it boils, replace the kidneys, mushrooms and bacon, season to taste, put the lid on the pan, and cook the contents gently for three-quarters of an hour. Sprinkle with chopped parsley before serving.
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Taranaki Daily News, 2 September 1933, Page 17 (Supplement)
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126A SAVOURY DISH FOR LUNCHEON. Taranaki Daily News, 2 September 1933, Page 17 (Supplement)
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