French Beef Kidney

Ingredients

• Slice the kidney rather thin
• season it with pepper
• season it with salt
• grated nutmeg
• plenty of minced parsley
• eschallots chopped very small
• a teaspoonful of flour
• a cup of gravy
• a glass of white wine
• a morsel of fresh butter
• a tablespoonful of lemon juice

Method

1. 1

   Fry the slices of kidney over a brisk fire until nicely browned on both sides.

2. 2

   Stir in flour, then gradually pour in gravy and white wine.

3. 3

   Bring the sauce to boiling, add fresh butter and lemon juice, and pour into a hot dish garnished with fried bread.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 439. The excerpt below is the record exactly as published.

FRENCH BEEF KIDNEY. Slice the kidney rather thin, after having stripped off the skin and removed the fat ; season it with pepper salt and grated nutmeg, and sprinkle over it plenty of minced parsley and eschallots chopped very small. Fry the slices over a brisk fire, and when nicely browned on both sides stir amongst them a teaspoonful of flour, and pour in by degrees a cup of gravy and a glass of white wine. Bring the sauce to the point of boiling, add a morsel of fresh butter and tablespoonful of lemon juice

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