Recipes > Meat > Lamb > Lambs' Kidneys in Brown Sauce

Lambs' Kidneys in Brown Sauce


  • 6 lambs' kidneys
  • 1 1/2 cups boiling water
  • 1 1/2 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion juice
  • 1 teaspoon Worcestershire sauce
  • few drops kitchen bouquet
  • 6 slices of toast


Split kidneys and soak in cold water half an hour; drain; cover with boiling water, and simmer five minutes; skim out of water, and cut in small dice; brown the butter, add the flour, and brown well; add the water in which the kidneys were cooked, and stir until smooth; add kidneys and seasonings, and serve on toast.


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Better Meals for Less Money (1917).

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