Savoury Kidneys

12 Lamb Kidneys	1 tablespoon
2 large onions	Tomato Puree
2 oz Butter	Salt & Pepper
5 oz Mushrooms	Parsley
2 heaped tablespoon cornflour

• Fry thinly sliced options in butter
• Remove fat and skin around kidneys, cut in half Remove outer skins and cut nut white cures.
• Rinse. Dry. Cut into chinks.
• Trim and halve mushrooms. Add with kidneys to onion in pan. Cook gently for three minutes.
• Blend cornflour and tomato puree with 4 tablespoons of cold water.
• Pour mixture into saucepan and stir gently until sauce thickens. Season.
• Reduce heat and simmer kidneys seven to tem minutes until tender. Sprinkle with minced parsely. Serve with plain boiled rice, or pasta.