Step 1

To prep the kidneys: Cut kidneys in half and carefully remove the gristly white centers with a paring knife. For lamb's kidneys, quarter them. For pig's kidneys, cut into bite-size chunks, approximately 1-inch across.

Step 2

Heat a little fat in a frying pat and add the kidneys, sauteing for just a brief minute to brown. Add the sherry and let it bubble for 30 seconds. Add the vinegar and simmer for 10 to 20 seconds.

Step 3

Add the jelly, mustard, and cayenne pepper, stirring the kidneys to mix all of the elements together. Add the Worcestershire sauce, and let the liquid simmer for 20 seconds until it is slightly reduced. Taste for balance. Depending on your taste for kidneys, you may want to add more sour or spicy elements.

Step 4

Finish by taking the pan off the heat and adding in the heavy cream, stirring to mix.

Step 5

Serve with toast or rice, garnishing with parsley if desired.