113. SHEEP'S KIDNEY and BACON

serves four


1 small onion
2/3 cup water
1/2 rasher bacon
1 sheep's kidney
2 teaspoons plain flour
salt to taste

Dice or grate onion. Boil water. Place onion in boiling water; simmer gently until tender. Remove rind from bacon. Cut bacon into small pieces. Remove skin and core from kidney. Wash well. Slice kidney finely.

Add kidney and bacon to onion. Simmer gently 6 minutes or until tender. Blend flour and salt with a little extra water. Add to kidney and stir until it comes to the boil, and thickens. Serve on a hot plate and sprinkle with finely chopped parsley.


courtesy of: Shiloh, Washington / cdkitchen.com