Bullock's Kidney, Fried

Ingredients

• an ounce of butter
• pepper to taste
• salt to taste
• a table-spoonful of ketchup
• a little cold water, just enough to prevent burning, or, if to be had, use cider instead.

Method

1. 1

   Cut the kidney into thin slices, dust with flour, and season with pepper and salt.

2. 2

   Melt butter in a saucepan, add the kidney, and a little cold water or cider.

3. 3

   Add ketchup.

4. 4

   Keep shaking and stirring over a gentle fire without boiling.

5. 5

   Serve with toasted bread around the dish and pour the gravy over it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 270. The excerpt below is the record exactly as published.

pepper to taste. Fill the heart as directed in preceding- recipe. It should be served with good brown gravy and apple sauce. Time to boil, one hour ; to roast, from one and a half to two hours. Probable cost, Is. 6d. to 2s. Sufficient for five or six persons. Bullock's Kidney, Fried.— Cut up a biiUock's kidney into very thin slices, dust plen- tifully with flour, and season with pepper and salt. Place an ounce of butter into a saucepan ; as soon as it begins to melt, put the sliced and seasoned kidney to it ; add a little cold water, just enough to prevent birrning, or, if to be had, use cider instead. Add a table-spoonful of ketchup

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