Beef or Veal Kidney Stew

Ingredients

• soak them 3 or 4 hfs. in cold water
• 2 cups water
• 2 bay leaves
• 4 slices of lemon
• 2 tablespoons flour
• 2 teaspoons of butter
• salt
• pepper

Method

1. 1

   Cut out the hard, white substance and fat inside the kidneys, wash well and soak them in cold water, changing the water as soon as it becomes cloudy.

2. 2

   Set the kidneys upon the fire in a granite-pan, add enough cold water to cover them, and heat slowly.

3. 3

   When just at the boiling point pour off the hot water, and repeat 3 times.

4. 4

   Cook slowly for 20 minutes for small kidneys, 40 minutes for larger ones, then set away to cool.

5. 5

   When ready to prepare, separate all cords and veins from the kidneys, having only the lean part.

6. 6

   Place chopped kidneys in a granite-pan, add bay leaves, water, and lemon, and stew gently for 20 minutes.

7. 7

   When ready to serve, remove bay leaves, add flour rubbed smooth in butter, season with salt and pepper, and when thickened to the consistency of cream, serve on a hot dish.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 224. The excerpt below is the record exactly as published.

BEEF OR VEAL KIDNEY STEW.— Cut out the hard, white substance and fat inside the kidneys, wash well and soak them 3 or 4 hfs. in cold water, changing the water as soon as it becomes cloudy. Set the kidneys upon the fire in a granite-pan, add enough cold water to cover them, and heat slowly. When just at the boil- ing point pour off the hot water, and repeat 3< times. Cook slowly for 20 minutes, if the small kidneys are used, 40 minutes for larger ones, then set away to cool. When ready to prepare, separate all the cords and veins from the kidneys, having only the lean part. Place 3 cups of chopped kidneys in a granite-pan, add 2 bay leaves, 2 cups water, and 4 slices of lemon, and stew gently for 20 minutes. When ready to serve remove the bay leaves, add 2 tablespoons flour, ru'bbed smooth in 2 teaspoons of butter, season with the salt and pepper

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