Beef-Kidney Stewed
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Serve hot.
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 STEWED. Peel and slice a small onion ; cut a beef-kidney in small slices, and put it over the fire in a frying-pan with the onion and two tablespoonfuls of butter, and brown it ; when the kidney is brown, dust over it a tablespoonful of flour, and stir it until the flour is brown, then pour in a pint of boiling water, season the kidney with salt and pepper, and stew it gently for ten minutes ; then add a tablespoonful of finely chopped parsley, and a glass of Madeira
Cook this with the app: pantry check, scaling, and the assistant.