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Ingredients
- 2 tsp Worstershire sauce
- 2 tsp Mushroom ketchup
- 1 tsp English mustard pwdr
- 2 ounce Butter, melted
- 1 pch cayenne pepper Salt Black pepper, freshly grnd
- 8 x Lamb's kidneys
- 1 Tbsp. Vegetable oil
- 1 dsp minced parsley Lemon wedges
Directions
- Mix together the Worstershire sauce, mushroom ketchup, mustard, 1 oz 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 possibly four pcs. Heat the remaining butter with the oil in a frying pan and cook kidneys for 4 to 5 min, turning occasionally. Pour the sauce mix over the kidneys and stir for 1 to 2 min to coat the kidneys.
- Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and warm buttered toast.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 73g | |
| Calories 542 | |
| Calories from Fat 532 | 98% |
| Total Fat 60.54g | 76% |
| Saturated Fat 30.19g | 121% |
| Trans Fat 0.35g | |
| Cholesterol 122mg | 41% |
| Sodium 327mg | 14% |
| Potassium 36mg | 1% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.26g | 0% |
| Protein 1.3g | 2% |
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