4 very fresh lambs' kidneys, cut into quarters with the whitish core trimmed out
a small glass sherry
1 tbs white wine or cider vinegar
1 tsp redcurrant jelly
a few good shakes Worcestershire sauce
a good pinch cayenne pepper
1 tbs English mustard
1 tbs double cream
salt, black pepper
heat a little oil in a small frying pan, add the kidneys and brown for a minute, tossing occasionally. Add a generous slosh of sherry, let it bubble for a moment, and follow up with a more modest splash of wine or cider vinegar. Add the redcurrant jelly and stir to dissolve. Then add the Worcestershire sauce, cayenne, mustard, and plenty of black pepper. Season with a pinch of salt, add double cream, bubble for another minute or two, shaking the pan occasionally, until the sauce is reduced and nice and glossy. Taste for piquancy, and add more cayenne and black pepper if you like.
serve with fried bread to give a bit of crunch and mop up the sauce, or, for a more substantial supper dish, with plain boiled rice and a crisp green salad.