Recipe Categories
Meat 
Misc Beef
Liver Kidney & Heart

Kat's Kidney

1 kidney
2t sp parsley, minced
1 tsp shallot, minced
salt and pepper, to taste
150ml/¼ pint gravy or 2 tbsp sherry

Method

1. Take off a little of the kidney fat, mince it very finely, put it in a frying-pan. Slice the kidney, sprinkle it with the parsley and shallots, add a seasoning of pepper and salt, and fry it until nicely browned.
2. When it is done enough, dredge over a little flour and pour in the gravy and sherry.
3. Let it simmer, but not boil any more, or the kidney will harden; serve very hot and garnish with croutons. Where the flavour of the shallot is disliked it may be omitted and a small quantity of savoury herbs substituted for it.
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- Shirley Maclaine