Kidney and Mushrooms

Ingredients

• some sheep's kidneys
• pepper
• salt
• butter
• a large mushroom
• a piece of tomato
• a pile of mashed potatoes or spinach

Method

1. 1

   Prepare the kidneys by skinning, halving, and coring them.

2. 2

   Sprinkle with pepper and salt, then sauté in butter until browned.

3. 3

   Peel and core the mushrooms, fry them in the same fat.

4. 4

   Serve the mushrooms on a hot dish, topped with a heated piece of tomato and a half kidney, with a pat of butter on each.

5. 5

   Serve with mashed potatoes or spinach in the center.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 17. The excerpt below is the record exactly as published.

KIDNEY AND MUSHROOMS (English) n^ake some sheep's kidneys, skin, halve, and core them, sprinkle each piece with pepper, salt, and saute them in butter till a good brown ; have a large mushroom peeled and cored for each half kidney, fry in the same fat as the kidney; lay the mush- rooms in a hot dish, on each put a piece of tomato heated in the oven, then a half kidney, put a little pat of butter on each, and serve with either a pile of mashed potatoes or spinach

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