Broiled Mutton Kidneys
From Modern cookery, in all its branches, 1884
Serves 1
French cooks recommend brushing with oil before broiling.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 231. The excerpt below is the record exactly as published.
BROILED MUTTON KIDNEYS . Split them open lengthwise without dividing them, strip off the skin and fat, run a fine skewer through the points and across the back of the kidneys to keep them flat while broiling, season them with pepper or cayenne, lay them over a clear brisk fire, with the cut sides towards it, turn them in from four to five minutes, and in as many more dish, and serve them quickly, with or without a cold Maitre d’Hotel sauce under them. French cooks season them with pepper and fine salt, and brush a very small quantity of oil or cla- rified butter over them before they are broiled : we think this an improvement. 8 to 10 minutes OXFORD RECEIPT FOR MUTTON KIDNEYS. (BREAKFAST DISH, OR ENTREE.) Fry gently in a little good butter, a dozen croutons (slices of bread, of uniform shape and size, trimmed free from crust), cut half an inch thick, about two inches and a half wide, and from three to four in length : lift them out and keep them hot. Split quite asunder six fine fresh kidneys
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