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Sauteed Kidneys and Bacon

1 small onion
3 rashes streaky bacon
12 lambs kidneys
2 Tbs butter
2 tsp flour
1/2 cup red wine
1/2 cup beef stock
salt and freshly ground pepper

3 Tbs butter or bacon fat
4 thick slices white bread

Peel and chop the onion. Remove the rind from the bacon. Chop half
the bacon and form the remaining half into small rolls and secure
with a toothpick. Skin slice and core the kidneys. Melt the butter
in a flame-proof casserole. Fry the onion gently until clear.
Add chopped bacon and cook 1 minute. Add kidneys and cook 3 minutes.
Add the flour and blend well. Add the wine and stock, salt and
pepper. Reduce heat and simmer about 10 - 15 minutes until the
kidneys are tender. During the last 5 minutes of cooking grill
the bacon rolls. Serve kidneys on fried bread and garnish with
bacon rolls and parsley.

Fried Bread:- Heat butter or fat in a frying pan. Add bread and
fry until golden brown on both sides


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