Grilled Sheep’s Kidneys

Ingredients

• 6 sheep’s kidneys
• 2 table - sps. melted butter or salad oil
• Salt.
• Pepper.
• A few bread-crumbs.
• Croutons of fried bread.

Method

1. 1

   The kidneys must be very fresh.

2. 2

   Take off the thin skin which covers them and split them open without separating the two parts.

3. 3

   Remove the white tube or duct and cut away the fat from the middle.

4. 4

   Hold the kidneys open and pierce them from one side to the other with small wooden or silver skewers.

5. 5

   Brush them over with salad oil or melted butter, season with pepper and salt, and sprinkle with a few bread-crumbs.

6. 6

   Then place them on a hot broiler with the cut side next the fire and broil until sufficiently cooked, turning them frequently.

7. 7

   When ready, place them on a hot dish with croutons of fried bread under them, and remove the skewers, if they are wooden ones.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 367. The excerpt below is the record exactly as published.

Grilled Sheep’s Kidneys (Rognons de Mouton Grilles) A few bread-crumbs. 6 sheep’s kidneys. 2 table - sps. melted butter or salad oil. Salt. Pepper. Croutons of fried bread.

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