Broiled Lamb’s Kidneys with Colbert Sauce

Ingredients

• eight kidneys
• 1 table-spoonful of salt
• 1 teaspoonful of pepper
• J teaspoonful of nutmeg
• J pint of hot colbert sauce
• a gill of maitre-d’hotel butter

Method

1. 1

   Split open the kidneys, skin them, and anoint with sweet-oil.

2. 2

   Season with salt, pepper, and nutmeg.

3. 3

   Skewer each kidney, roll in breadcrumbs, and broil for 4-5 minutes on each side.

4. 4

   Serve on a hot dish with colbert sauce and garnish with fried bread croûtons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 241. The excerpt below is the record exactly as published.

Broiled Lamb’s Kidneys with Colbert Sauce, but do not roll them in breadcrumbs, and serve with six slices of broiled bacon and a gill of maitre-d’hotel butter. Broiled Lamb’s Kidneys with Colbert Sauce. — Split open eight kidneys, skin them, place on a dish, and anoint them well with sweet-oil. Dust over them 1 table-spoonful of salt, 1 teaspoonful of pepper, and J teaspoonful of nutmeg. Take eight silver skewers, run 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

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