Broiled Kidneys
From Kirmess cook book, 1907
Serves 2
Serve on toast.
Presented as published in 1907. 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 Kirmess cook book (1907), page 52. The excerpt below is the record exactly as published.
BROILED KIDNEYS. Hannah, Mrs. Egbert* s Cook. Bemove the skin, split the kidney in halves. Soak over night in salted water. Dry, sprinkle with pepper and salt, butter and roll in bread crumbs. Broil until tender and brown. Beat a small quantity of butter un- til creamy. Add some chopped parsley and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.