Bullock's Kidney, Fried (another way)

Ingredients

• a bullock's kidney
• pepper to taste
• salt to taste
• an ounce of butter
• two dessert-spoonfuls of sauce piquante
• a tea-spoonful of sugar

Method

1. 1

   Soak the kidney in warm water for an hour, cut into thin slices, drain, dry, and season with pepper and salt.

2. 2

   Dredge lightly with flour and fry in butter until light-brown.

3. 3

   Arrange slices in a dish, make gravy with the butter and a small quantity of flour to thicken, add sauce piquante and sugar, and pour into the center of the dish.

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. Keep shaking and stii-ring over a gentle fire, but do not let it come to a boil ; if it does, the kidney will be hard and tasteless. The secret of success consists in not letting it cook too much, too fast, or too long. Lay bits of toasted bread round the edge of a dish; with a spoon put the kidney in the middle, give the gravy a boil up, and pour over it. Some cooks garnish with sliced lemon, and stew in port or champagne ; for the latter, the cider is not a bad substitute, and is more easily I obtained. I Bullock's Kidney, Fried (another way). I — Soak a bullock's kidney for an hour or more I in warm water. Cut it into thin slices, drain, I dry, and season with peiJi^er and salt, and dredge i them lightly with flour. Fry in butter until I they become a light-brown colour; put the slices roimd a dish, doubling them a little one over the other. Make a gravy with the butter in the pan, and a small quantity of floiu- to thicken. Add two dessert-spoonfuls of sauce piquante, with a tea-spoonful of sugar, and pour into the centre of the dish. Time to fry, from eight to ten minutes. Probable cost. Is. od. Sufficient for thi'ce persons. Bullock's Kidney Rissoles. — Beat up the yolk of an egg with an ounce of butter

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