Kidneys in sour sauce

Recipe from: 11/2/1989 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 6
    large sheep's kidneys, membrane and tubes removed
  • salt
  • pepper
  • 500
    ml
    water
  • 50
    ml
    butter
  • 2
    onion, chopped
  • 2
    cloves garlic, crushed
  • 100
    ml
    brown vinegar
  • 45
    ml
    cornflour
 

Method

 
Quarter the kidneys and season with salt and pepper. Simmer in the water until just soft. Heat the butter in a saucepan and fry the onion and garlic until brown. Add the onions to the kidneys. Blend the brown vinegar and cornflour and add to kidney mixture. Season to taste with salt and pepper. Heat, stirring continuously, until the sauce thickens and comes to the boil.
 

Read more on: lamb
 

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