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Calf’s Kidneys Stewed in Wine
From The encyclopædia of practical cookery, 1890
Serves 1
Alternatively, the slices of kidney may be served in a fancy paste croustade.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Kidneys Stewed in Wine. over the onions, &c., ( pint of white wine and J pint of gravy. Boil the liquor till reduced to half its original quantity, then strain it through a fine hair sieve into another saucepan ; mix with it a little thick brown sauce and i teacupful of melted glaze, stir it over the fire for three minutes, then put in the slices of kidney, and heat them without boiling. Take the garlic and bunch of parsley
Cook this with the app: pantry check, scaling, and the assistant.