Calf's Kidney Balls

Ingredients

• the kidney of a calf
• bread-crxmibs
• chopped onions
• butter
• salt
• cayenne
• a beaten egg

Method

1. 1

   Chop the kidney and mix with bread crumbs, chopped onion, butter, salt, cayenne, and beaten egg.

2. 2

   Form into balls and fry in hot butter or oil for 10 minutes.

3. 3

   Serve with brown gravy and toasted sippets.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 304. The excerpt below is the record exactly as published.

salt and cayenne, and let it simmer for half an hour. Rub two dozen button mushi-ooms 'vith a flannel and a little salt, cut the ends off : the stalks, which must be separated from the f • mushi-ooms, and then put them into a stewpan ; with a little hot butter, and boil them in it for ', five minutes, taking care that they do not stick ; ■ to the pan. Drain them, and put them into ;'■■■ the gravy, which may be thickened ^\'ith a little ■ ground rice, and stew all together for another hour. Serve with veal forcemeat balls, and a few rashers of fried bacon. Time, two and a half hours. Probable cost, 5s. 6d. Sufficient for six persons. Calf's Head, with Oysters.— Boil half a caK's head in the usual way, remove the brains, and only just cover it with water, fla- vouring it with two onions stuck with five or six cloves, two bay-leaves, a bunch of parsley, a sprig of marjoram and thyme, and a little salt and cayenne. When the head is tender, take it out, strain the liquor, thicken a large breakfast-cupful of it with a dessert-spoonful of floui-, and add the liquor from two dozen oysters, and a breakfast-cupful of milk. Put in the head and siimner again for half an hour. Just before serving, put in the oysters ; let them get hot, but do not allow them to boil or they will be hard. Serve with the oysters round the dish. Time, two hours. Probable cost, with fresh oysters, 9s. 6d.; with tinned oysters, 5s. 6d. Sufficient for six or seven persons. Calfs Heart, Roasted. — Wash the heart thoroughly in several waters, then leave it to soak for half an hour. Wipe it dry, and fill it with good veal stuffing, tie a piece of oiled jDaper round it, and roast it before a good fire for an horn- and a half. A few minutes before it is wanted take off the paper, sprinkle some flour over it, and baste it well. Send it to table with plenty of good bro^wn gravy, and some fried bacon on a separate dish. Calf's Kidney. — The kidney of a calf may be made into balls, fried in hot butter or oil, and served with good brown gravy and toasted sippets. They must be chopped and made up with bread-crxmibs, cho23ped onions, butter, salt, cayenne, and a beaten egg

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