vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Kidneys
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 184. The excerpt below is the record exactly as published.
Broiled Kidneys. — (1) Put the Kidneys in boiling salted water, and let them soak for a few minutes. Take them out, dry on a cloth, cut in halves, but do not sever them, remove the skin, and fasten open with a skewer. Sprinkle with salt and pepper, dip into a little warmed butter, and put them on a gridiron over a clear fire, and broil until done. Put them on a dish, pour over a little maitre-d’hotel sauce, and a squeeze or so of lemon- juice
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