Broiled Kidneys with Maitre d'Hotel Butter

Ingredients

• Six sheep kidneys
• two tablespoonfuls of bread 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

Method

1. 1

   Wash kidneys, remove skin, and split.

2. 2

   Dip in melted butter, skewer, sprinkle with bread crumbs, and broil.

3. 3

   Mix parsley, lemon juice, and butter.

4. 4

   Serve kidneys on toast with Maitre d'Hotel butter.

As published

This recipe was extracted from The art of cooking (1880) 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 . tablespoonf uls of bread g5 ^^^ ^•^• 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

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