2 ts Worstershire sauce
2 ts mushroom ketchup
1 ts English mustard powder
2 oz butter; melted
1 pinch cayenne pepper
1 " salt
1 " black pepper; freshly ground
8 lamb's kidneys
1 tbs vegetable oil
1 ts chopped parsley
Mix together the Worstershire sauce, mushroom ketchup, mustard, 1 ounce
butter, cayenne pepper and salt and pepper.
Clean the kidneys by removing
the outer skin and cutting away the core.
Cut each kidney into three or
Heat the remaining butter with the oil in a frying pan and
cook kidneys for 4 to 5 minutes, turning occasionally.
Pour the sauce
mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
Serve on warmed plates, with hot buttered toast.