6 veal kidneys 1 large onion, diced 2 carrots, diced 2 tablespoons of bacon fat 1 large tomato, peeled and chopped 1/4 teaspoon of powdered clove 2 - 3 cups of beef stock 2 tablespoons of sherry salt and freshly ground black pepper to taste 2 tablespoons of cornstarch
Clean the kidneys and cut in quarters. In a 2 1/2 - 3 quart casserole, sauté the onion and carrots in bacon fat to brown them lightly. Add kidneys, tomato and powdered clove, and enough stock to cover. Simmer for 20 minutes or until kidneys are tender. Add sherry and season to taste. Dissolve cornstarch in some of the gravy. Return to casserole and stir until thickened. Serves 4
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