Broiled Lamb Kidney on Toast with Shirred Butter
From The Swedish, French, American cook book, 1918
Serves 1
Ideal for breakfast or luncheon.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 241. The excerpt below is the record exactly as published.
Broiled Lamb Kidney on Toast with Shirred Butter Rognon d’ Agneau grille au Beurre, sur Roties Select a nice fresh lamb kidney; split and remove the fat and skin; put on a broiler; sprinkle with pepper and salt, and broil until they become golden brown; then put on a plate with some butter and put in oven for about ten minutes. When done, serve on pieces of buttered toast on a platter, with some beurre sauce and chopped parsley over it
Cook this with the app: pantry check, scaling, and the assistant.