Broiled Kidneys

Ingredients

• one kidney for each person
• season them with pepper
• season them with salt
• rubbed over with mutton fat
• about half a tea-spoonful for each kidney

Method

1. 1

   Pass a knife through each kidney from the rounded part, but do not quite separate the halves.

2. 2

   Remove the skin and fat, and run a skewer through to keep them from curling.

3. 3

   Season with pepper and salt, oil them, and lay them cut side down on a hot gridiron.

4. 4

   Broil for 4 minutes, turn, and cook for another 4-6 minutes.

5. 5

   Serve with maitre d’hotel butter on top.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 45. The excerpt below is the record exactly as published.

Broiled Kidneys. I Hot and Dry Toast. Marmalade. Brown aud White and Bntter. Porridge. Savoury Rice. Baked Omelet. Bread Sole au Gratin. Roast Pork, with Apple Sauce and Sage and Onion Stuffing. Browned Potatoes and Cabbage. Compote of Peaches from Tinned Fruit. Cheese. Marketing. For t3ie Day.— One large thick Sole ( see January 3rd) ; Potatoes, Cabbage, Apples, Onions, Sage. For To-morrow.— One pint of split Peas, if these are not already in the house ; Kippered Salmon ; one Cow-heel from the tripe dealer ; two or three Muffins. Muffins are rather troublesome to make, and may he bought at a very cheap rate ; so they are not often made at home, excepting in country places. They are generally and rightly, considered very indigestible ; yet some people are exceedingly fond of them, and will have them. Breakfast. — Broiled Sheep’s Kidneys are quite an epicure’s dish, and also rather an expensive dish. They may be more economically s prepared according to the recipes given (January 2nd and July 18th). When they are to be broiled, one will be required for each person. Pass a knife through each kidney from the rounded part, but do not quite separate the halves. Bemove the skin and fat, and run a small netal or wooden skewer through the points and across the back, to 9 ceep them from curling up whilst they are broiling. Season them i with pepper and salt, and oil them in every part. Lay them, the cut ude downwards, upon a gridiron that has been made hot and. rubbed over with mutton fat, over a bright, clear fire. At the end of four ninutes turn them ; in as many more dish them. . They will take :'rom eight to ten minutes, according to the taste of the eaters, ft is a very common fault to over-dress mutton kidneys, and this 52 A YEAR'S COOKERY. makes them hard and indigestible. Even when wanted well done, they should always be cooked so that red gravy will run from them when they are cut. Have ready a little maitre d’hotel butter (April 15th), about half a tea-spoonful for each kidney

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