Ingredients Edit

Directions Edit

  1. Soak Kidneys in milk for an hour and discard milk.
  2. Dry kidneys and remove any membrane or tubes or tough tissue and as much fat as possible.
  3. Slice kidneys and cut in small cubes. (smaller than dice).
  4. Into stew pot, melt 4 Tbs. of lard and cook Onion till transparent.
  5. Put Kidney dice into lard with onions and sprinkle paprika and salt over all.
  6. Cook for a few minutes to lightly brown Kidneys, add bay leaves and mace.
  7. Add water to cover and slowly cook for 30 to 45 minutes.
  8. After 30 minutes, see if the kidney dice is tender, and cooked. If it is done, remove from heat.
  9. If it is too soft, continue cooking for another 15 minutes. You do not want the Kidney to get tough.
  10. Stir two tablespoons of flour into a cup with 2 Tbs. of soft butter. Make a roux by blending flour and butter till well mixed.
  11. Stir this into the Kidney stew, and let it cook till it is thickened.
  12. Remove bay leaves.
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