Fried Lamb’s Kidneys served with Crofttons of Bread

Ingredients

• the kidneys
• 2oz. of butter
• one or two finely-chopped shallots
• dust over salt and pepper
• dust over salt and pepper
• baste with a few table-spoonfuls of melted glaze
• a dozen or so crofttons of bread
• squeeze the juice of a lemon over them
• sprinkle with chopped parsley

Method

1. 1

   Skin and trim the kidneys, cut each in half, and fry with shallots and butter.

2. 2

   When cooked, baste with melted glaze.

3. 3

   Fry crofttons of bread until browned.

4. 4

   Serve kidneys on a hot dish, garnished with parsley, lemon juice, and crofttons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 242. The excerpt below is the record exactly as published.

Fried Lamb’s Kidneys served with Crofttons of Bread. — Skin and trim the fat off the kidneys, cut each one into halves, lengthwise, put them in a frying-pan with one or two finely-chopped shallots and 2oz. of butter, dust over salt and pepper, and fry them. When the kidneys are cooked and the shallots nicely browned, take them off the fire, and baste with a few table-spoonfuls of melted glaze. Fry in hot fat a dozen or so crofttons of bread, and when browned and crisp, drain, and brush them over with a paste-brush dipped in melted glaze. Put the kidneys on a hot dish, sprinkle with chopped parsley, squeeze the juice of a lemon over them

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