Fried Kidneys

Ingredients

• half-a-dozen Kidneys
• dust over with cayenne
• dust over with salt
• pour a little clarified butter over
• 4 wineglassful of white wine
• a few mushrooms
• a little minced parsley

Method

1. 1

   Cut Kidneys in halves, remove skin and fat, dust with cayenne and salt.

2. 2

   Fry quickly in heated frying-pan with clarified butter.

3. 3

   For variation, cut into quarters, dip in flour, fry, then add white wine, mushrooms, parsley, salt, and pepper, and cook for eight minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 185. The excerpt below is the record exactly as published.

Dust over with salt and pepper (and a little cayenne if desired), broil over a clear fire, and serve on a dish with some butter worked in with minced parsley, salt, and pepper. Fried Kidneys. — (1) Cut some Kidneys in halves down the centre, without severing, remove all the skin and fat, dust over with cayenne and salt. Put them in a heated frying- pan, pour a little clarified butter over, fry quickly, and serve upon pieces of toast. Add a little ketchup or sauce to the gravy, and pour it over before serving. (2) Take off the skin from half-a-dozen Kidneys, cut them in quarters, dip in flour, and fry in a little butter for five minutes, turning so that the flour will be well coloured on both sides. Add 4 wineglassful of white wine, a few mush- rooms, a little minced parsley

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