Skip to main content


  • 8 lamb kidneys 2 eggs, hard-boiled 1/2 pint cream 4 tablespoons butter 4 tablespoons flour Salt Pepper


Cover kidneys with water and simmer 15 minutes. Reserve water. Make a creamy sauce by melting butter stirring in flour and adding crem plus 1 cup of water in which kidneys were boiled, strained. Wash kidneys and slice into cream sauce. Add salt and pepper to taste. A small chopped onion may be added for Sunday night supper.

Serves 6 to 8