Kidney and Bacon with Wine

A splendid and easy to make supper dish, Kidney and Bacon with Wine is served on toast. Grilled tomatoes would be a good accompaniment.

1 oz. butter

6 lean bacon slices, rinds removed and chopped

6 lambs’ kidneys, cleaned, prepared and sliced

2 teaspoons cornflour mixed to a paste with

1 tablespoon water

2 teaspoons tomato puree

3 fl. oz. red wine

2 tablespoons beef stock

2 to

3 slices of bread, cut

½ inch thick, lightly toasted

2 teaspoons chopped fresh parsley

In a large frying-pan, melt the butter

Kidney and Bacon with Wine and Kidney and Bacon Snacks are delicious! over moderate heat. When the foam sub-sides add the bacon and cook for 8 minutes or until it is golden brown. Add the kidney pieces to the pan and cook for 5 minutes, stirring occasionally.

In a small bowl, mix together the corn-flour mixture, tomato puree, wine and stock. Pour the mixture into the pan and bring to the boil, stirring constantly. Remove the pan from the heat. Spoon the mixture on to the pieces of toast, sprinkle with the parsley and serve immediately.

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