Broiled Kidneys

Ingredients

• four sheep's kidneys
• Pepper
• Salt
• a little piece of butter
• a piece of well-buttered toast

Method

1. 1

   With a sharp knife, cut each kidney open lengthways down to the root, but do not separate them; skin them, and put a small skewer under the white part of each to keep them flat.

2. 2

   Make the gridiron warm and rub it over with butter; place the kidneys with the inside downwards, and broil them over a clear fire.

3. 3

   When sufficiently done on one side, turn on the other.

4. 4

   Remove the skewers, season with pepper and salt, put a little piece of butter in the centre of each, and serve on a piece of well-buttered toast.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 42. The excerpt below is the record exactly as published.

Pepper, Salt, and Nutmeg. Wash and boil the rice ; break the fish in pieces, taking out all the bones ; put the butter, fish, and rice into a stew- pan with cayenne, salt, and a little nutmeg. Stir well, then add the eggs (well beaten). Stir over the fire until quite hot. Serve in a hot dish. A nice breakfast dish. KEGEREE {ANOTHER). (For Breakfast Indian.) Ingredients. I tablespoonful of Rice. Anjr White Fish previously boiled 4 Hard-boiled Eggs. A lump of Fresh Butter. Pepper, Salt. Boil the rice very soft, and dry ; boil the eggs hard, and chop them fine ; take the remains of any fish that has been previously boiled, mince fine, and mix all well together. Put the mixture in a stewing-pan with a lump of fresh butter, stew till thoroughly hot, stirring con- stantly to prevent burning, season with pepper, salt, and cayenne. Take care not to make it too moist. (Boiled snook or cabeljon, if at the Cape, or any white fish will do.) Time, six minutes after the rice is boiled. 127 K] KIDNEYS (BROILED— STEWED)— KOESISTERS. KIDNEYS {BROILED). (For Breakfast.) Take four sheep's kidneys ; with a sharp knife cut each kidney open lengthways down to the root, but do not separate them ; skin them, and put a small skewer under the white part of each to keep them flat. Make the grid- iron warm and rub it over with butter ; place the kidneys with the inside downwards, and broil them over a clear fire. When sufficiently done on one side, turn on the other. Remove the skewers, season with pepper and salt, put a little piece of butter in the centre of each, and serve on a piece of well-buttered toast

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