Zippy Savoury Scramble

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.

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