Kidney Balls

Ingredients

• a Kidney
• 2 table-spoonfuls of sifted breadcrumbs
• 1 teaspoonful of chopped onion
• pepper to taste
• salt to taste
• with a beaten egg

Method

1. 1

   Chop Kidney and fat, mix with breadcrumbs, onion, pepper, and salt.

2. 2

   Combine with beaten egg, roll into balls, and fry.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 185. The excerpt below is the record exactly as published.

pepper to taste, and cook for eight minutes longer. Stir well, and when all are done, serve very hot. (3) Cut the Kidneys into slices ; make a thick batter with two well-beaten eggs, 1 pint of milk, and a sufficient quantity of flour, season to taste with salt and pepper, and if at all lumpy pass it through a fine sieve. Put a large piece of butter in a flat stewpan, and place it over the fire until blue smoke rises. Dip the slices of Kidney in the batter, coating them thickly, put them into the boiling butter, and fry a bright golden brown. Drain the slices on a sieve, or lay them on a sheet of kitchen-paper in front of the fire for a minute, arrange them on a hot dish, garnish with fried parsley, and serve. Grilled Kidneys. — (1) Skin half-a-dozen Kidneys, cut or split them lengthwise, but do not cut right through, rub with a little warmed butter, and broil over a clear fire, cut side first, on a well-greased gridiron, which should be hot when the Kidneys are laid on it. When nicely done on both sides put them on a hot dish, and lay on each a piece of butter, a drop or two of lemon-juice, some fried parsley, fried chopped onion, and sprinkle with salt and pepper. Serve very hot. (2) Take off the skin from two or three Kidneys, cut them down the centre, and dip first in egg beaten up together with salt and pepper and then into breadcrumbs. Put lfoz. of butter in a pan, and when melted dip the Kidneys in it and then in more breadcrumbs, grill them before a clear fire, and serve with a little piquant sauce. (3) Cut some Kidneys down the middle, put them on a skewer, and cook in a dish with a few slices of bacon, and when done, serve with the bacon. Kidneys a la Brocliette. — Remove the skin from some Kidneys, and cut them nearly through, keeping them in a spread-out position with small skewers. Dip in a little warmed butter, put them on a buttered gridiron, and cook for eight For details respecting Culinary Processes, Utensils, Sa/uces, <Scc., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 797 Kidneys — continued. minutes, turning1 frequently. Put them on a dish, add a little chopped parsley, lemon-juice, salt, and pepper to the butter, pour it over, and serve. Kidney-and-Bacon Bolls. — Peel and finely chop a small onion, and mix with it 1 teacupful of grated breadcrumb, 1 table-spoonful of chopped parsley, the grated rind of half a lemon, and a small quantity each of pepper and grated nutmeg. Slightly moisten the mixture with beaten egg, spread it over some thin slices of bacon, and place a small Kidney on each. Roll the bacon round the Kidney, and transfix with skewers. Arrange the rolls in a baking- dish, and bake them in a brisk oven for twenty minutes. Fin. 999. Kidney-and-Bacon rolls. When cooked, put the rolls on a hot dish (see Fig. 999), garnish with fried parsley, and serve. Or they may be left until cold, then served on a dish over which has been spread a folded napkin or ornamental dish-paper. Kidney Balls. — Finely chop a Kidney, together with a little of the fat, add 2 table-spoonfuls of sifted breadcrumbs, 1 tea- spoonful of chopped onion or leek, and pepper and salt to taste. Mix all together with a beaten egg

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