Kidney and Mushroom Stew

Ingredients

• the kidneys
• pepper and salt
• some plain beef stock, or beef gravy
• a chopped onion
• a cupful of mushrooms

Method

1. 1

   Cut the kidneys into slices, wash and dry them carefully; pepper and salt them, roll them in flour, and fry in butter until of a delicate brown color.

2. 2

   Pour in the beef stock or gravy, add the chopped onion, and stew for half an hour; then put in the mushrooms and cook for fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 22. The excerpt below is the record exactly as published.

KIDNBY AND MUSHBOOM STEW. Cut the kidnejs înto slices, wash and dry them care- f uUy ; pepper and sait them, rôU them in flonr, and f ry in butter till of a délicate brown color. Pour some plain beef stock, or beef gravy, in Jhe pan ; add a chopped onion, and stew for half an hour ; then put în a cupf ul of mushrooms, and cook for fifteen minutes. Mushroom catsup will serve as a substitute. Use one-half the quantity of catsup. STEWBD LAMB OHOPS WITH GEEEN PEAS. Season the chops with pepper and sait; roll in flour and f ry to a pale brown. When done, if the chops are very fat, pour some of it into the stock-pot and cover the chops with boiling water. Parboil a pint of green peas ; add them to the chops, together with a large spoon- f ull of sweet butter. Dredge in a spoonf ul of flour, and let ail stew gently for half an hour. lEISH STEW. Take from one to three pounds of loin of mutton, or ribs of beef ; cut it into chops ; add by weîght as many white potatoes, sliced, as there is beef. Throw in from two to six chopped onions, according to size, some pep- per and sait, and a large spoonf ul of butter to each pound of méat. Let ail stew gently for two hours and serve with boiled rice or macaroni. LA CUISINE CREOLE. 51 PIGEON STBW. Pick and wash the pigeons, stuflE them with bread crumbs, parsley, pepper, sait and butter mixed; dust with flour, and put into a pan to brown. Add butter and a little soup-stock or gravy. Stew gently until tender. Bef ore dishing add a glass of wine if approved, if not, a little more stock, if the gravy has become too thick. TEIPB WITH MUSHROOMS. Clean and parboil tripe before cooking. When it is white and tender, eut it into pièces suitable to fry; pepper and sait

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