Kidneys With Piccalilli Sauce Recipe

(Tomoana Brand.)



Take the kidneys out of the gravy, and cut them into six slices. Mix a

small teaspoonful of curry powder with three teaspoonfuls of fine flour

and a small pinch of salt. Dip each slice in this mixture, and when all

are done put them in the frying-pan with a little butter, and let them

get slowly hot through. When done, put the kidneys in the centre of a

hot dish, and pour round them a sauce made as follows: Boil up the gravy

of the kidneys, and stir into it sufficient minced piccalilli pickles to

make it quite thick, add a teaspoonful of flour to a tablespoonful of

the piccalilli vinegar, stir into the sauce, and when all has boiled up

together, pour it round the kidneys.

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