Sliced kidney and sausages cooked with onions, and possibly other vegetables, in sherry and beer.

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Tipsy kidneys

6 lambs kidneys
quarter pint beer
quarter pint sherry
2 onions, sliced
1 oz fat for frying
2 tablespoons tomato puree
1/2 lb beef sausages
8 oz mushrooms
seasoning
1/2 oz flour
quarter pint stock

Clean and skin the kidneys, remove the core and slice the kidneys in half. Fry the onions in the fat until soft. Add the kidneys and sausages and fry for 3 minutes turning once. Remove and place in 3-pint casserole dish. Stir the flour into the hot fat and mix well with a wooden spoon. Add a little at a time the mixture of stock, beer, sherry and tomato puree. Season to taste and cook over a medium heat for a few minutes stirring constantly. Sprinkle the sliced mushrooms over the kidneys and pour on the sauce Cover and cook at gas mark 4, 350 F (180 C) for 1 ½ hours.