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

    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

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