Cooking time: 15 mins.
Preparation time: 15 mins.
Main cooking utensils: skillet, can opener

For 4 people you need:
1 cup sliced mushrooms
2 tablespoons butter
8 lamb kidneys
1 tablespoon flour
⅔ cup stock or water
1 tablespoon sherry or white wine
seasoning
16-oz can baked beans in tomato sauce
1 tablespoon coffee cream

This is an ideal picnic dish requiring only a skillet and a camp fire or camping stove.

1. Fry the mushrooms in the hot butter and push to one side of the skillet or tip onto a plate.
2. Halve the kidneys and brown them in the butter.
3. Add the flour and blend well with any butter and kidney juice remaining in the skillet.
4. Add stock, wine (brought in screw-topped jars) and seasoning.
5. Bring to a boil and cook gently for 5 minutes.
6. Return mushrooms to the skillet or move further over heat, and add the beans. tir [SIC] in cream (brought in its carton or a vacuum flask).
7. Heat gently, do not boil.

TO SERVE: From the skillet onto plates – warmed if possible, or make the dish at home and put into a pre-heated wide-necked vacuum flask.

TO VARY: Use small sausages instead of kidneys and omit cream.

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PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967