1/2 lb lamb kidneys
1 chopped onion
1/2 oz margarine
1/4 pt stock
1 or 2 tspn vinegar
2 large eggs hard boiled
1/4 tspn dry mustard
salt
pepper
Method: Cut kidneys in half and snip out core. Remove membrane from outside. Fry onion in marg until softened then add kidneys and cook gently for several minutes. Remove from heat and stir in stock, add seasonings and simmer for 10 mins. Remove from heat add vinegar, add roughly chopped eggs and put in blender until smooth. Set in fridge.
Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.
