Kidney Stuffed Mushrooms

125gm chopped lamb kidneys
6-8 med. mushrooms (remove stems and chop finely)
2 rashers of bacon chopped finely
1 chopped onion
2 small teaspoon worcestershire sauce
2 tabs. chopped parsley
1/2 cup grated mixed tasty and cheddar cheese
1 teas. soy sauce

Method: Combine chopped kidneys, bacon, onion and mushroom stems and sauces. Cook on High 4 minutes stirring once. Stir in half parsley mixture, place mixture in mushroom caps. Cook on High 4 minutes or until cheese is melted, after topping with remaining parsley cheese mix.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.24.

Beef & Kidney Loaf

1&1/2 lbs topside mince

1 lb finely chopped ox kidney

4 rashers finely chopped bacon

1 large onion finely chopped

1 cup soft breadcrumbs

2 eggs

1/2 cup grated cheese

Method: Combine all ingredients except cheese. Grease loaf tin and dust with flour. Place half mixture in tin firming well, sprinkle with cheese, add remainder of meat and press down firmly and sprinkle over remainder of cheese. Bake 1&1/2 hours in moderate oven.

Source: contributed by M. Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.25.

Little Steak & Kidney Rolls

750 g round steak 1/2" thick

3 sheeps' kidneys

4 rashers bacon

1 onion, grated

finely chopped parsley

pepper and salt

2 tabspns shortening (1/2 butter, 1/2 oil)

2 tabspns flour

1 tabspn tomato sauce

1/2 tspn nutmeg

1 dessertspn soy sauce

2 cups stock

Method: Trim the steak into pieces 1&1/2 x 4&1/2 inches.

Remove skin from kidneys and slice thinly. Divide the kidney between the steak pieces. Remove the rind from the bacon and chop two rashers small, sprinkle over kidney with a little pepper, salt, onion and chopped parsley. Roll up firmly and tie each with coarse cotton.

Roll in a little seasoned flour.

Heat butter and oil in pan and brown rolls evenly.

Remove rolls and place in a casserole. Add remaining flour and any pieces of parsley, onion, etc. left over.

Brown and add stock, sauces and nutmeg.

When boiling pour over rolls. Cover and bake in a moderate oven for 1&1/2 to 2 hours or until meat is cooked.

Take from the oven 20 minutes before cooking is completed and remove cotton from the rolls.

Cut the remaining bacon into short lengths and roll into small rolls, thread on short skewers and place on top of the meat.

Cook in the oven without the lid for the remainder of the cooking time.

Source: contributed by V. McGeorge in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.28.

Kidney Soup

3 sheep kidneys

1 dessertspoon soy sauce

1 teaspoon cornflour

2 ozs mushrooms

1 pint stock, hot

1/2 oz lard or oil

Method: Skin kidneys and remove core. Cut into very thin slices. Mix cornflour with enough water to make a thin paste, add kidney and mix well. Fry the sliced mushrooms and the kidneys in the hot lard or oil for 3 minutes. Add the hot stock, bring to the boil and serve.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.13.

Quick Kidney Pate

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.

Casserole of Creamed Rabbit

1 pint water
1 onion
1/4 tspn. mixed herbs
1/2 tspn. salt and pepper
1 tspn. lemon juice
Dice cooked kidney
Stick of celery
2 carrots
1 parsnip
1 dspn. parsley
Margarine for frying

Method: Wash rabbit well and soak in cold salted water for 1/2 hour. Place in saucepan and simmer until tender (about 1.1/2 hours or 12 minutes pressure cooked) with water. Dice finely the vegetables. Mix with kidney, season with salt and pepper and fry to a light brown. Remove.

Sauce:
1 oz. margarine
2 level tbspns. flour
1 cup milk
1 cup stock (strained from rabbit)
Salt and pepper
1 pinch dried herbs
1 dspn. chopped parsley
1 egg yolk

Method: Melt margarine, add flour and stir to a smooth paste. Add gradually the mixed milk and rabbit stock liquid. Continue stirring. Add salt and pepper, herbs, parsley and lastly beaten egg yolk. Mix flaked rabbit and vegetables and fold in sauce. Remove to casserole dish. Sprinkle with dry breadcrumbs and dot with butter. Cook for 15 - 20 minutes in moderate oven. Garnish with fresh parsley and potato crisps.

Source: contributed by B. White in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Risotto

6 oz bacon rashers
3 oz margarine
2 medium onions, finely chopped
4 sheep's kidneys
9 oz rice
16 oz can tomato soup diluted
salt
pepper
tomato to garnish

Method: Remove bacon rinds, cut into small pieces. Melt margarine in large saucepan, add bacon and onion, fry lightly for a few minutes. Chop kidneys and add to frying ingredients. Add rice, and stir mixture over brisk heat. Finally add tomato soup and continue stirring until it comes to the boil. Turn mixture into a covered casserole and cook in a slow to medium oven for 3/4 hour or until rice is cooked. Risotto should be moist and well seasoned - add a little salt and pepper if necessary.

Source: contributed by J. Bolt in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.36.

Bacon, Kidney, Mushroom and Asparagus

4 rashers bacon
1 small tin mushrooms
1 pint white sauce cheese
3 lambs kidneys
1 tin asparagus tips
cheese
breadcrumbs

Method: Fry bacon till crisp and place in casserole. Wash and dry kidneys, cut in halves and cube, fry in bacon fat till brown. Add mushrooms and heat. Mix all ingredients in casserole and pour white sauce over top with cheese and breadcrumbs (mixed) and then brown in oven.

Source: contributed by L. Van Kleef in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.15.