Baked Calf’s Kidney

Ingredients

• a Calf’s Kidney
• 2oz. of butter
• 2 table-spoonfuls of flour
• more than 1 teacupful of stock
• 1 wine-glassful of sherry
• pepper
• salt

Method

1. 1

   Trim off the skin and fat from a Calf’s Kidney, and cut it lengthwise into halves.

2. 2

   Sift some finely-grated breadcrumbs in with pork-sausage meat and a small quantity of chopped truffles; season with pepper and salt, and bind with a beaten egg.

3. 3

   Spread the mixture over the halves of kidneys, wrap them in pieces of pigs’ caul, and bake for three-quarters-of-an-hour, basting frequently with butter.

4. 4

   Prepare a sauce by stirring flour into melted butter, adding stock, boiling, skimming fat, and adding sherry.

5. 5

   Cut kidneys into slices, arrange on a hot dish, strain sauce over, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 86. The excerpt below is the record exactly as published.

Baked Calf’s Kidney. — Trim off the skin and fat from a Calf’s Kidney, and cat it lengthwise into halves. Sift some finely-grated breadcrumbs in Jib. of pork-sausage meat, and a small quantity of chopped truffles ; season them with pepper and salt, and bind with a beaten egg. Spread the mixture over the halves of kidneys, and wrap them in pieces of pigs’ caul, allowing room for the forcemeat to swell a little. Put the kidney in a baking-tin, baste it with «butter, and bake for three-quarters-of-an-hour, or more, according to the size, bast- ing frequently with the butter in the tin. Put 2oz. of butter in a stewpan with 2 table-spoonfuls of flour, and stir it over the fire till browned ; stir in a little more than 1 teacupful of stock, and boil. Skim the fat off the sauce, pour in 1 wine- glassful of sherr

Cook this with the app: pantry check, scaling, and the assistant.