Fried Kidneys

Ingredients

• Sheep’s kidneys
• A slice of toast
• 1 dessertspoon butter or lard
• A pinch of salt
• A pinch of pepper
• (A teaspoon chopped parsley)

Method

1. 1

   Clean and skin the kidneys.

2. 2

   Melt butter or lard in a frying pan, fry kidneys gently on both sides for about five minutes.

3. 3

   Serve on hot buttered toast with salt, pepper, and parsley.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 47. The excerpt below is the record exactly as published.

a pinch of pepper. $ teaspoon salt. (A teacup carrots and turnips cut in pieces one inch square and a bunch of parsley if available). 1. Spread the flour on the cook’s board and turn in it the pieces of mutton which you have previously sprinkled with salt and pepper. 2. Put the pieces in the flat saucepan with enough cold water to cover them. Bring to the boil, when just boiling take off the scum with a spoon, then add the onions (and carrots, turnips and parsley). Move your saucepan a little aside, cover it and let it simmer very gently for an hour. Then add the pieces of yam or sweet potatoes and simmer for another three-quarters of an hour. It must simmer slowly, not boil, and the saucepan must be kept covered. Note. This stew is very good done in the Welbank Boilerette. Cutlets. (II). Cutlets from the best end neck of mutton can be good, even in Nigeria, if they are carefully cut and trimmed. 1. First saw off the chine bone, then the end of the row of bones level and cut off the outer flap ; take a very sharp knife and divide the row of cutlets down to the bone with one clean decided cut between each of them, and lastly, sever them one by one with a single stroke of the chopper. 2. Lay the cutlets flat on the board and give them a few strokes with the flat of your chopper, trim them into shape, remove the gristle and scrape off all the meat at the ends of the bones, exposing an inch-and-a-half of them. MUTTON AND BEEF. 99 3. To grill the cutlets. — Paint each side with a little butter or olive oil, sprinkle them with salt and pepper ; place them on the grill, see that the bars of the grill are perfectly clean, first put the grill close to the fire so that the meat gets seized and the gravy preserved, then the grill may be slightly raised. Turn the cutlets by taking hold of the bone with your fingers, as the prick of a fork causes the gravy to flow out. Grill three minutes one side, two on the other. Serve the cutlets with mashed yam or sweet potatoes piled in a dome shape in the centre. Note. Cutlets can be cooked in the frying pan with a little butter or lard, but they are better grilled. Brains. (1). Sheep’s brains. | 1 berkono or a pinch of pepper, i pint boiling water. j A pinch of salt. 1 teaspoon butter. j (A tomato and a few sprigs 1 teaspoon vinegar. 1 of parsley). 1. Wash and soak the brains in cold water. Then carefully skin them. 2. Put the pepper and salt in the boiling water, put in the brains and boil them rapidly for three minutes. Take them out and drain them. 3. Melt the butter, mix it with the vinegar and pour over the brains. A sliced tomato and some sprigs of parsley can be fried and served around the brains. Brain Fritters. (II). Sheep’s brains. £ pint boiling water. 1 berkono or a pinch of pepper. A pinch of salt. 1 dessertspoon flour. Batter (see index). 1 teacup ground nut oil. 1. Prepare and boil the brains as above. Drain them, cut them in slices half-an-inch thick and roll them lightly in the flour spread on the cook’s board. 2. Heat the oil in the flat saucepan. When it is quite hot and has ceased to bubble, dip the slices of brain in the batter and drop them carefully into the fat. Take them out as soon as they are bright yellow and serve very hot. 100 MUTTON AND BEEF. Broiled Kidneys. (II). Sheep’s kidneys. ! A slice of toast. 1 teaspoon butter or lard. (A teaspoon chopped parsley). A pinch of salt and pepper. 1. Carefully clean and skin the kidneys. 2. Melt a teaspoon of butter or lard in the small enamel saucepan, take it away from the fire and turn the kidneys in the melted butter so as to baste them. 3. Have the grill ready and very clean. Put on it the kidneys and grill them over a bright fire for about three minutes, turning them over twice. Place the kidneys on the piece of hot buttered toast, and if you have any good butter, mix a little dab of it with the chopped parsley and put in the middle of each one. Parsley alone can be used if you have no butter. Fried Kidneys. (I). Sheep’s Iddneys. A slice of toast. 1 dessertspoon butter or lard. (A teaspoon chopped parsley) . A pinch of salt

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