Broiled Kidneys with Maitre d'Hotel Butter
From My mother's cook book, 1902
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 30. The excerpt below is the record exactly as published.
roiled kidneys with Maitre d'Hotel but- ter. — Six sheep kidneys, two tablespoonfuls of bread (56 MeaT^. crumbs, three ounces of butter, one-half teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of chopped parsley, one teaspoonful of lemon-juice
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