A delicious, spicy lunch or supper dish, Zippy Savoury Scramble is very quick to make and may be served on hot buttered toast.
1 oz. butter
1 onion, finely chopped
10 lambs’ kidneys, cleaned, prepared and quartered
2 oz. mushrooms, wiped clean and chopped
1 tablespoon flour
5 fl. oz. home-made beef stock
4 teaspoon Tabasco sauce
1 tablespoon tomato puree
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon black pepper
8 eggs, lightly beaten
In a large saucepan, melt the butter over moderate heat. When die foam subsides, add the onion and fry, stirring occa- sionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the kidneys and mushrooms and fry, stirring occasionally, for 3 minutes. Stir in the flour and cook for 1 minute. Remove the pan from the heat and gradually stir in the stock, Tabasco sauce and tomato puree. Return the pan to the heat and cook, stirring constantly, for 2 minutes. Reduce the heat to low and simmer for 20 minutes.
Stir in the parsley, salt and pepper. Remove the pan from the heat and stir in the eggs, beating with a wooden spoon until the ingredients are thoroughly combined. Return the pan to low heat. Stir for 3 to 5 minutes or until the eggs are set.
Remove the pan from the heat and serve at once.