Beef Kidneys

Ingredients

• two kidneys
• a piece of butter the size of an egg
• a tablespoonful of flour
• a pint of boiling water
• add pepper
• add salt
• a tablespoonful of browning
• a little chopped parsley

Method

1. 1

   Wash the kidneys and cut into small pieces.

2. 2

   In a stew-pan, melt butter and add flour, then add kidneys and stir until brown.

3. 3

   Add pepper, salt, and boiling water, cover, and simmer for five hours.

4. 4

   Add parsley and browning, boil up, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 19. The excerpt below is the record exactly as published.

a piece of butter the sise of an egg, and a tablespoonful of flour ; put in the kidneys, and stir about until brown, then add pepper and salt, and a pint of boiling water (for two kidneys), cover closely and simmer slowly for five hours; then add a little chopped parsley, a tablespoonful of browning, boil up and serve. * Heat Balls of Beef, Kutton or VeaL Two cups of cold roast meat chopped very fine, leaving out all the fat, brown skin and gristle, three-quarters of a cup of very finely-grated bread crumbs, a quarter of a pound of fat pickled pork chopped very fine, a teacup of cold boiled potato also chopped fine, one tablespoonful of butter warmed but not melted| two of tomato catsup, a teaspoonlM of sweet marjoram, half an one of sweet basil, a piece of onion the size of a nutmeg, chopped finely, pepper and salt

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