4 – 6 cleaned pork kidneys
pepper and salt
butter
200 g – 7 oz. white mushrooms
1 onion, chopped
150 g – 5,25 oz. ham, in fine strips
cognac or brandy
white wine
chopped parsley

Season the kidneys with salt and pepper and fry them in butter. Cut the mushrooms in slices and fry them too. Add the chopped onions to the kidneys and brown them slightly. Add the ham and mix well. Add the mushrooms, pour some cognac over the dish and flamb?. Add some white wine and mix well. Add seasonings to taste.

Sprinkle with chopped parsley and serve with baked potatoes.

Remarks: 4 servings.

Source: my collection.

2 oz – 60 g chopped salt pork
1 bay leaf
1 lb – 500 g beef chuck in chunks
1 ts thyme
3 onions thinly sliced
3 tb Dijon mustard
1 ts flour
1 French bread (stale)
1 1/2 tb vinegar
2 c – 5 dl Belgian dark Trappist beer
1 parsley sprig
1 tb packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. Remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.

Transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. Remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer.

Remarks: 4 servings.

Source: my collection