Beef Kidney, Stewed

Ingredients

• two nice beef kidneys
• a pint of cold water to each kidney
• Slice a small onion
• two bay-leaves
• two or three sprigs of parsley
• celery stalks if you have them
• a teaspoonful of celery seed
• two or three cloves

Method

1. 1

   Soak kidneys in cold water for one hour, cut into small pieces, discarding fat and gristle.

2. 2

   Wash well and put in a saucepan with cold water, onion, bay leaves, parsley, and celery (or celery seed and cloves).

3. 3

   Skim when it boils, cover, and simmer slowly for three hours.

4. 4

   Serve hot with bits of lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 12. The excerpt below is the record exactly as published.

Beef Kidney, Stewed. — Soak two nice beef kidneys in cold water one hour, then with a very sharp knife cut them in small pieces, taking care to reject all fat and gristle. While cutting the kidneys throw each bit as cut into cold water. Wash them well, and put them in a saucepan with a pint of cold water to each kidney. Slice a small onion, add also two bay - leaves, two or three sprigs of parsley, and celery stalks if you have them. If not, add instead a teaspoonful of celery seed and two or three cloves

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