BEEF KIDNEY

Ingredients

• the kidney
• pepper
• salt
• grated nutmeg
• plenty of minced parsley
• a teaspoonful of flour
• a cup of gravy
• a glass of white wine
• a tablespoonful of lemon-juice
• a morsel of fresh butter
• garnished with fried bread

Method

1. 1

   Slice the kidney rather thin, after having stripped off the skin and removed the fat; season it with pepper, salt, and grated nutmeg, and sprinkle over it plenty of minced parsley.

2. 2

   Fry the slices over a brisk fire, and when nicely browned on both sides, stir amongst them a teaspoonful of flour, and pour in by degrees a cup of gravy and a glass of white wine; bring the sauce to the point of boiling, add a morsel of fresh butter and a tablespoonful of lemon-juice, and pour the whole into a hot dish garnished with fried bread.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 198. The excerpt below is the record exactly as published.

BEEF KIDNEY. Slice the kidney rather thin, after having stripped off the skin and removed the fat ; season it with pepper, salt, and grated nutmeg, and sprinkle over it plenty of minced parsley, or equal parts of parsley and eschalots chopped very small. Fry the slices over a brisk fire, and when nicely browned on both sides, stir amongst them a tea- spoonful of flour, and pour in by degrees a cup of gravy and a glass of white wine ; bring the sauce to the point of boiling, add a morsel of fresh butter and a tablespoonful of lemon -juice, and pour the whole into a hot dish garnished with fried bread

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