Jus des Rognons, or, Kidney Gravy

Ingredients

• three fresh mutton kidneys
• two ounces of butter
• an onion cut small
• a teaspoonful of fine herbs
• a pint of boiling water
• half a teaspoonful of salt
• a little cayenne or common pepper

Method

1. 1

   Strip the skin and take the fat from the kidneys, slice and flour them.

2. 2

   Melt butter in a saucepan, add kidneys and onion, and herbs.

3. 3

   Shake over a clear fire until moisture is dried.

4. 4

   Pour in boiling water, add salt and pepper, and boil gently for an hour and a half.

5. 5

   Strain through a sieve and remove fat.

6. 6

   Spice or catsup may be added.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 115. The excerpt below is the record exactly as published.

JUS DES ROGNONS, OR, KIDNEY GRAVY. Strip the skin and take the fat from three fresh mutton kidneys, slice and flour them ; melt two ounces of butter in a deep saucepan, and put in the kidneys, with an onion cut small, and a teaspoonful of fine herbs stripped from the stalks. Keep these well shaken over a clear fire until nearly all the moisture is dried up ; then pour in a pint of boiling water, add half a teaspoonful of salt, and a little cayenne or common pepper

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