Curry of Kidneys

Ingredients

• 4 or 5 sheep’s kidneys.
• 1 oz. butter.
• 1 dessert-sp. rice flour.
• 1 tea-sp. curry powder.
• 1 table-sp. cream.
• 1 small onion.
• 1 small apple.
• | pt. stock.
• A little chutney.
• Salt.
• Pepper.
• A squeeze of lemon juice.
• Boiled rice.

Method

1. 1

   Split and skin the kidneys and remove the hard fat from the centre.

2. 2

   Melt the butter in a small stewpan or earthenware casserole, put in the kidneys and cook them for a few minutes.

3. 3

   Skin and slice the onion very thinly, peel and chop the apple and put these two into the stewpan with the kidney.

4. 4

   Fry for a few minutes, then add the rice flour, curry powder, chutney, pepper, salt, and lemon juice.

5. 5

   Mix well and pour in the stock.

6. 6

   Allow the kidneys to stew slowly in this sauce until they are quite tender.

7. 7

   Add the cream at the last and serve with boiled rice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 368. The excerpt below is the record exactly as published.

Curry of Kidneys (Rognons de Mouton en Kari) 4 or 5 sheep’s kidneys. 1 oz. butter. 1 dessert-sp. rice flour. 1 tea-sp. curry powder. 1 table-sp. cream. 1 small onion. 1 small apple. | pt. stock. A little chutney. Salt. Pepper. A squeeze of lemon juice. Boiled rice.

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