Kidney
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 60. The excerpt below is the record exactly as published.
Kidney. Take two sheep’s kidneys, remove the skin and kernel; cut them half through ; then toss in flour, pepper, and salt ; fry them in some hot butter or dripping until thoroughly cooked. Wash a tablespoonful of parsley ; wipe it dry in a cloth ; chop it very finely. Mix with it one ounce of butter, a little salt
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