Broiled Lamb's Kidneys
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 98. The excerpt below is the record exactly as published.
Broiled Lamb*B Kidneys Skin, trim, and split lengthwise one dozen kidneys. Put them in a dish and season with salt, pepper, and sweet oil. Tben put them on skewers — if not Silver, bave them brighi and fresh-looking. Run the skewer through the centre of the two kidneys; do not separate them. Roll in fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.