Grilled Kidneys
From Common-sense papers on cookery, 1880
Kidneys should be cooked so that some red gravy runs out.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 30. The excerpt below is the record exactly as published.
A good-sized kidney is best cooked split open on the gridiron, and as soon as it is done, placed on its round sides, and a little piece of butter put on each half, on to which a pinch of chopped parsley is dropped. Sometimes kidneys are sent up skewered on a little silver arrow. A little pepper
Cook this with the app: pantry check, scaling, and the assistant.