Kidney and Mushroom Stew
6 lamb kidneys
1/4 lb mushrooms, sliced,
2 small onions, chopped
3 cps boiling water
1 tsp salt
1/8 tsp pepper
2 tbsp flour
1 tsp meat sauce (optional)
boiled brown rice
1 - Split the kidneys; and remove as much of the tough fiber as possible;
2 - Soak in lukewarm salted water for 30 minutes.
3 - Drain, cover with cold water and heat to the boiling point.
4 - Cover with fresh cold water and heat again to the boiling point; and drain.
5 - Cut the kidneys in small pieces; add the onions and the mushroom caps
and stems which have been washed and sliced.
6 - Add 3 cps boiling water and salt and pepper; cover and cook slowly for 40 minutes; or until
the kidneys are tender.
7 - Last, add the flour stirred to a paste with 2 tbsp cold water; and cook and stir until stew thickens.
8 - Add the meat sauce; and serve on and with boiled brown rice.