gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Lamb Kidney
From The Swedish, French, American cook book, 1918
Serves 4
Perfect for breakfast.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 241. The excerpt below is the record exactly as published.
Fried Lamb Kidney ( Rognon d’ Agneau frit) Take very nice lamb kidneys; cut in thick slices; dip in egg and bread crumbs; fry in very hot fat; sprinkle with pepper and salt to taste. Arrange on a hot platter; garnish with fried bacon
Cook this with the app: pantry check, scaling, and the assistant.