This way of cooking ox kidney makes it very tender and tasty. Serve it with boiled potatoes and a green vegetable for a lunch or supper.
1 lb. ox kidney, cleaned and prepared
1 teaspoon salt
1 oz. butter
1 tablespoon vegetable oil
2 shallots, finely chopped
4 oz. mushrooms, wiped clean and chopped
1 tablespoon brandy
8 fl. oz. brown stock
4 tablespoons white wine
4 fl. oz. double cream
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Place the kidney on a chopping board and cut it into ½ inch cubes. Place the kidney pieces and salt in a medium-sized bowl and add enough cold water to cover them. Set the bowl aside for 2 hours.
Drain the kidney pieces and place them in a small saucepan. Cover with water and being to the boil over moderate heat.
As soon as the water comes to the boil, remove the pan from the heat. Drain the kidney pieces and discard the water.
In a medium-sized frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the shallots and the mushrooms to the pan and cook, stirring occasionally, for 4 minutes. Add the kidney pieces and cook, stirring constantly, for 4 minutes.
Heat the brandy in a soup ladle or large spoon over low heat. Pour it over the kidney pieces and ignite the brandy. Shake the pan until the flames die down. Pour in the stock and white wine. Bring the liquid to the boil. Remove the pan from the heat and pour the entire contents into an ovenproof dish. Place the dish in the oven and bake for 45 minutes, or until the kidney pieces are very tender.
Remove the dish from the oven. Stir in the cream and serve immediately.