Ingredients

• 75 g (3 oz) butter
• 1 large onion, chopped
• 825 g (1¾ lb) lambs' kidneys
• 50 g (2 oz) plain flour
• 1 tsp prepared mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato purée
•   salt and ground black pepper
• 300 ml (½ pt) meat stock
•   chopped parsley
•   brown toast, cut into triangles, to garnish

Method

1. Melt the butter in a pan and cook the onion for 6 to 8 min until soft. Remove from the pan.
2. Peel the skins off the kidneys, cut in half and cut out the core with scissors.
3. Coat the kidneys in the flour and fry until browned on both sides, adding more butter if necessary.
4. Return the softened onion to the pan.
5. Stir the mustard, Worcestershire sauce, tomato purée and seasoning into the meat stock. Mix well and then pour into the pan.
6. Bring to the boil and then simmer for 10 to 12 min until cooked.
7. Serve sprinkled with chopped parsley and garnished with triangles of brown toast.

Notes