Kidney And Mushroom Casserole

450 g/1 lb lambs' kidneys, skinned and cored
100 g/4 oz onions, peeled and sliced
300 ml/1/2 pint beef stock
120 ml/4 fl oz sherry
salt
freshly ground black pepper
225 g/8 oz mushrooms, stalks removed, sliced if large

Slice or halve the kidneys. Place under a preheated hot grill and cook for 1 minute on each side.

Transfer to a casserole dish and add the onions, stock, sherry, salt and pepper. Stir in the mushrooms. Cover and cook in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for about 40 minutes or until the kidneys are tender. Serve with plain boiled rice.

SERVES 4