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1 lb lambs' or pigs' kidneys 2 oz butter 1½ oz flour 2 pints stock or water 1 carrot 1 onion 1 turnip a bouquet garni 6 peppercorns salt lemon juice |
Low-carb Low-fat Egg-free Nut-free Sugar-free |
Prepare kidneys and cut into small pieces. Prepare vegetables and cut in slices.
Fry kidney in the butter until lightly browned. Remove from pan.
Fry the onion until translucent and remove from pan.
Fry the flour, stirring continuously, until golden brown.
Add stock gradually, stirring with a balloon whisk. Add kidney and seasonings and bring slowly to boiling point.
Add the vegetables and simmer very gently for about 2 hours.
Skim off any fat, re-season, thicken if necessary and add lemon juice to taste.
Serve hot.
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