Calf’s Kidney Stewed in Wine

Ingredients

• a Calf’s Kidney
• jib. of butter
• 2 table-spoonfuls of chopped shallot
• onions
• twelve or eighteen mushrooms
• a bunch of parsley
• a clove of garlic
• pint of white wine
• J pint of gravy

Method

1. 1

   Cut a Calf’s Kidney into pieces, remove sinewy parts, and slice.

2. 2

   Melt butter in a frying-pan, fry kidney slices until moisture evaporates.

3. 3

   In a stewpan, fry shallots and onions without browning, then add mushrooms, parsley, and garlic.

4. 4

   Pour in wine and gravy, boil until reduced by half, strain, mix with brown sauce and melted glaze, then heat kidney slices without boiling.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 87. The excerpt below is the record exactly as published.

Calf’s Kidney Stewed in Wine. — Cut a Calf’s Kidney in several pieces, remove the sinewy parts, and cut it in slices of a moderate thickness. Put jib. of butter in a frying-pan and melt it ; then put in the slices of kidney, season with salt and pepper, and fry them over a brisk fire till the moisture has evaporated. Put 2 table-spoonfuls of chopped shallot and onions in a stewpan with a little butter, and fry them without browning ; put twelve or eighteen mushrooms, a bunch of parsley, and a clove of garlic in with the onions. Pour in Fig. 313. Calf’s Kidneys Stewed in Wine. over the onions, &c., ( pint of white wine and J pint of gravy

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