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Beef
Kidney |
INGREDIENTS: |
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1 kidney
2 teaspoon parsley, minced
1 teaspoon shallot, minced
salt and pepper, to taste
1/4 pint gravy or 2 tablespoon sherry |
DIRECTIONS: |
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1. |
Take off a little of the kidney fat, mince it very finely, put it in
a frying-pan. |
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2. |
Slice the kidney, sprinkle it with the parsley and shallots, add a
seasoning of pepper and salt, and fry it until nicely browned. |
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3. |
When it is done enough, dredge over a little flour and pour in the
gravy and sherry. |
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4. |
Let it simmer, but not boil any more, or the kidney will harden;
serve very hot and garnish with croutons. |
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Cooks note : Where the flavor of the shallot is disliked it may be
omitted and a small quantity of savory herbs substituted for it. |
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Source: http://members.lycos.co.uk/freerecipes |
