Kidney Savories

Ingredients:

1 large calf's kidney

2 tbsp. chopped onions

1 tbsp. butter or margarine

salt

2 tbsp. flour

2/3 cup stock

Worcestershire sauce

pepper

4 sliced stale white bread

1 egg beaten

1 tbsp. milk

¼ cup dry bread crumbs

fat for frying

parsley

Preparations:

• Wash and clean the kidney, Parboil in water for one minute. Discard the watter. Chop kidney very finely. Sauté onions in the butter, add kidney before onions brown. Add salt and continue frying until light brown. Sprinkle flour over the mixture and gradually add the stock. Cover and allow to simmer very slowly for 15 minutes. Add Worcesterhire sauce and pepper. Taste and set aside cool. Cut slices in half. Heap kidney mixture on bread. Put the egg in a deep plate. Stand the pieces of bread in the plate. Baste thoroughly. Coat with bread crumbs. Have deep fat ready 360° - 370° F. (180° C.) and fry the savories until golden brown. Serve on a doyley on a platter. Garnish with fresh parsley sprigs.