Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Tipsy kidneys
6 lambs kidneys
quarter pint (150 ml) beer
quarter pint (150 ml) sherry
2 onions, sliced
1 oz (25 gm) fat for frying
2 tablespoons (30 ml) tomato puree
half pound (225 grm) beef sausages
8 oz (225 gm) mushrooms
half ounce oz (12 gm) flour
quarter pint (150 ml) stock

Clean and skin the kidneys, remove the core and slice the kidneys in half. Fry the onions in the fat until soft. Add the kidneys and sausages and fry for 3 minutes turning once. Remove and place in 3-pint casserole dish. Stir the flour into the hot fat and mix well with a wooden spoon. Add a little at a time the mixture of stock, beer, sherry and tomato puree. Season to taste and cook over a medium heat for a few minutes stirring constantly. Sprinkle the sliced mushrooms over the kidneys and pour on the sauce Cover and cook at gas mark 4, 350 F (180 C) for l and half hours.

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