KIDNEYS EN CASSEROLE
- 3 sheep’s kidneys
- 3 ozs. (½ cup) chopped suet
- ½ lb. (2 cups) bread crumbs
- ½ pint (1 cup) milk
- 2 eggs
- 1 tablespoonful chopped parsley
- 1 teaspoonful powdered herbs
- Salt and pepper
Skin and chop the kidneys, put them into a basin with the suet, bread crumbs, milk, eggs well beaten, parsley, herbs, and seasonings.
Mix well, turn into a buttered earthenware bowl, cover with a buttered paper, and steam for one hour.
Serve hot with brown sauce or good gravy.