Kidneys and Mushrooms.
- Ingredients—2 dozen medium sized mushrooms.
- 6 sheep's kidneys.
- 1 pint of second stock.
- 1 oz. of butter.
- 1 oz. of flour.
- 2 tablespoonfuls of cream.
- A few drops of lemon juice.
Method.—Peel the mushrooms, cut off the stalks, and wash them.
Wipe the kidneys and slice them, put them in a stewpan with the stock and mushrooms.
Simmer them gently for thirty minutes or more, until quite tender.
Mix the butter and flour very smoothly, stir them in and boil for about three minutes.
Add the cream and let it boil, season to taste, and squeeze in a few drops of lemon juice.