Devilled Kidneys Recipe

Name: Devilled Kidneys
Ingredients: 8 x Lamb kidneys; 3 ounce Butter; 1/2 c. Finely copped parsley; 1 sm onion; 1 x Clove garlic; 1 Tbsp. Worcestershire sauce; 1 Tbsp. Dry sherry Salt, pepper

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.29 view details

8 x Lamb kidneys
3 ounce Butter
1/2 c. Finely copped parsley
1 sm onion
1 x Clove garlic
1 Tbsp. Worcestershire sauce
1 Tbsp. Dry sherry Salt, pepper

Directions

Wash kidneys, remove skin, fat and hard core; slice kidneys. Heat butter in pan, add in crushed garlic, finely minced onion, salt and pepper, cook a few min. Add in kidneys, cook quickly on both sides. Add in Worcestershire sauce, sherry and parsley to pan, blend well. Spoon onto slices of warm buttered toast.
Delicious as a supper dish; or possibly serve with warm rice, into that some finely minced parsley has been tossed.

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Amount Per Serving	%DV
Serving Size 41g
Recipe makes 4 servings
Calories 163
Calories from Fat 152	93%
Total Fat 17.27g	22%
Saturated Fat 10.93g	44%
Trans Fat 0.0g
Cholesterol 46mg	15%
Sodium 165mg	7%
Potassium 65mg	2%
Total Carbs 2.53g	1%
Dietary Fiber 0.3g	1%
Sugars 1.11g	1%
Protein 0.4g	1%

Devilled Kidneys Recipe

Ingredients