I also have a recipe for Deviled Kidneys and one with kidneys, curry powder & chutney. Just let me know if you would like them.

Ingredients

  • 4 lamb's kidneys
  • 1 oz. butter
  • 1/4 tsp Worcestershire sauce
  • 1 level tsp. tomato ketchup
  • 1/4 level teaspoon mustard
  • Salt and black pepper
  • 4 large eggs
  • 4 tablespoons cream
  • 4 slices buttered toast

Directions

Skin kidneys and cut out the core. Chop meat finely.
Fry kidneys in half of the butter, turning them until lightly browned.
Stir in sauces and mustard. Season with salt and pepper.
Cook over moderate heat for a further 2 minutes, then keep warm.
Lightly beat eggs and cream together and season a little.
Melt remaining butter in a clean pan and pour in the eggs.Cook over low heat, stirring occasionally until just beginning to set.
Spoon egg on to toast and top with kidneys,



Print this recipe

Submitted 6/13/05.
Source: Farmhouse Kitchen II, Dorothy Sleightholme
Submitted By: Jean Trenholm
JTrenholm@email.msn.com
Kidney Scramble