77H’S dwA ts suitable for cooking in a chafing dish when entertaining, since it can be done very quickly. Serve the kidneys with creamed potatoes and French beans.
1 oz. butter
12 lambs’ kidneys, cleaned, prepared and cut into J-inch slices
2 tablespoons dry sherry
1 tablespoon lemon juice
½ teaspoon prepared hot mustard
½ teaspoon black pepper
½ teaspoon sugar
Heat the chafing dish over moderate heat for 3 minutes. Add the butter and swirl it around so that the bottom of the dish is coated. Add the kidney slices and cook, stirring frequently, for 5 minutes.
Pour the sherry and lemon juice into the dish and add the mustard, pepper and sugar. Cook for a further 2 minutes, stirring constantly.
Remove the dish from the heat and serve immediately.