Beef-Kidney Broiled with Bacon
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve with fresh butter.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 154. The excerpt below is the record exactly as published.
BEEF-KIDNEY BROILED WITH BACON. Wash a fresh beef-kidney, and cut it in small slices about quarter of an inch thick, rejecting all the membranes and fat; cut as many small thin sUces of bacon as there are pieces of kidney, and pvt them alternately on small metal skewers ; lay the skewers, thus filled with kidney and bacon, between the bars of a buttered double wire gridiron, and broil them quickly over a hot fire until the bacon is brown ; then dust them with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.