A tasty and inexpensive family supper, Kidney Ragoiit could be served with Creamed Spinach and Champ.
1 oz. butter
2 tablespoons vegetable oil
4 onions, sliced
12 lambs’ kidneys, cleaned, prepared and thinly sliced
2 tomatoes, blanched, peeled and chopped
8 fl. oz. brown sauce
1 tablespoon chopped fresh parsley juice and rind of
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized frying-pan, melt ounce of the butter with the oil over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 8 to 10 minutes until the onions are golden brown. With a slotted spoon, transfer the onions to a warmed serving dish and keep warm.
Add the remaining butter to the pan. When the foam subsides, add the kidneys to the pan and cook for 5 minutes, stirring occasionally with a wooden spoon. Add the tomatoes, brown sauce, parsley and lemon rind and juice. Reduce the heat to low and cook for a further 4 minutes, stirring constantly.
Spoon the kidney mixture over the onions and serve immediately.