gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Veal Kidneys
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 134. The excerpt below is the record exactly as published.
BROILED VEAL KIDNEYS Order kidneys with suet left on. Trim, split, and broil 10 min- utes or until thoroughly done. Turn frequently while broiling. Serve on toast. Pour on melted butter, seasoned with salt
Cook this with the app: pantry check, scaling, and the assistant.