Brochettes of Kidneys and Ham

Ingredients

• Slice up the kidneys
• small pieces of ham
• Run them on iron skewers

Method

1. 1

   Slice up the kidneys and small pieces of ham, cut them to one size, not larger than a silver half dollar.

2. 2

   Run them on iron skewers, alternating a slice of kidney and a slice of ham until the skewers are full.

3. 3

   Trim off corners with a straight cut, lay in a pan and bake.

4. 4

   Serve in a spoonful of sauce in the dish, pushing off the portion from the skewer with a fork.

5. 5

   They may also be fried in hot fat and served for breakfast, or breaded and fried.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 235. The excerpt below is the record exactly as published.

Brochettes of Kidneys and Ham. Slice up the kidneys that may have ac- cumulated, and small pieces of ham, cut them to one size as near as can be, and not larger than a silver half dollar. Run them on iron skewers

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