Bullock's Kidney, Stewed

Ingredients

• pepper to taste
• salt to taste
• an ounce of butter
• a little flour
• warm water

Method

1. 1

   Fry slices of kidney in butter until light-brown.

2. 2

   Sprinkle with pepper and salt.

3. 3

   Make gravy with the butter, flour, and warm water, then put the slices into the stewpan with the gravy and stew over a slow fire until tender.

4. 4

   A little mushroom ketchup may be added.

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 melted before the fire. Take some slices of cold BUL (84) BUL teef kidncj- and the same of bacon; dip the liacon into the egg-mixture and lay it on the kidney. Boil two eggs hard; cut them into sliuis "and lay them on the bacon ; the mixture Avill cement all three together. Proceed until all the kidney, bacon, and egg be used up. Strew bread-crumb over, fry a light-brown colour, and send to table with a good gi-avy. Time, ten minutes. Probable cost, without kidney or bacon, Gd. Bullock's Kidney, Stewed.— Fry the slices of a kidney in butter until they become a light-bro-wTi. Sprinkle them with pepper and salt. Make a gravy with the butter, a little flour, and warm water

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