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12 lamb kidneys
1/4 c. California wine vinegar
1 med. onion, sliced
1 c. celery, sliced
3 tbsp. shortening
3 tbsp. flour
1 c. stock or water
1 c. mushrooms, sm. whole or sliced
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 c. California dry sherry

To prepare kidneys for cooking, cut each in half; remove fat and tubes from center. Cover with cold water to which 1/4 cup wine vinegar has been added; soak 1/2 hour. Saute onion and celery in shortening. Add kidneys; simmer 5 minutes. Stir in flour, then stock or water.

When smooth, add mushrooms, salt, pepper and Worcestershire sauce. Simmer, covered, 30 minutes. Add sherry. Serve over rice or cooked noodles. Menu might include celery, olives, and carrot sticks; biscuits; crushed pineapple cole slaw; finally cookies. 4 to 6 servings.

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