Grilled Kidneys

Ingredients

• Steep as many sheep’s kidneys as are required
• season with salt and pepper
• brush over with sweet oil, or liquefied butter

Method

1. 1

   Steep the kidneys in tepid water; remove the skins and split each in half without quite detaching them.

2. 2

   Fasten them onto wooden or iron skewers, season, brush over, and place them on a greased gridiron, and broil on both sides from 5 to 8 minutes.

3. 3

   Dish up on toasted and buttered bread, and serve with a small quantity of devilled butter placed in the centre of each kidney.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 12. The excerpt below is the record exactly as published.

GRILLED KIDNEYS. Steep as many sheep’s kidneys as are required in tepid water; remove tlie skins and split each in half without quite detaching them. Fasten them on to wooden or iron skewers, season with salt and pepper, brush over with sweet oil, or liquefied butter

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