Ingredients:
Large knob of salted English butter, or slightly salted olive oil
Worcestershire sauce (Lee & Perrins advised)
Port Wine
Two slices of thick cut country bread to be toasted.
Cooking Instructions:
Melt the butter into a smallish fry pan, using a slow heat. Put in
the Kidneys when hot, turn to sear both sides and then flat side down.
Good splash of Worcestershire sauce, then a measure of Port wine.
Continue to cook for a total of about five minutes, adding another dash of Port wine each time the sauce starts to thicken.
Put the slices of toast on a pre-heated plate and six pieces of kidney on each, then divide the sauce between the two. A little ground black pepper will not go amiss.
Comments:
County Home Breakfast for the Butler and Cook the morning following
a banquet. Two regular items from the menu would be smoked salmon
and mutton. The Butler would have the kidneys and the cook the scrapings
from the smoked salmon skin as a salmon
omelet.
Submitted by: Anonymous
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