Broiled Lamb’s Kidneys with Colbert Sauce
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 242. The excerpt below is the record exactly as published.
each skewer through the centre of a kidney (which should be split partly open), roll them in breadcrumbs, and put them to broil before a moderate fire for about four or five minutes on each side. Place them on a very hot dish, on which has been pre- viously poured J pint of hot colbert sauce, garnish with Fig. 1031. Lamb’s Kidneys with Colbert Sauce. fried bread crofttons (see Fig. 1031), and send to table at once. Devilled Lamb’s Kidneys. — Skin and pare twelve kidneys, split them into halves, without separating the parts, and lain the skewers through as for Broiled Lamb’s Kidneys with Colbert Sauce
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