Kidney Fritters

Ingredients

• four well-beaten eggs
• half a pint of new milk
• a teaspoonful of finely-shred chives
• a teaspoonful of finely-shred parsley
• a teaspoonful of finely-shred mushrooms
• a tablespoonful of the remains of a cold veal kidney
• half its weight of fat
• an ounce of butter

Method

1. 1

   Make a batter with eggs, milk, pepper, salt, and mace.

2. 2

   Stir in chives, parsley, mushrooms, and minced kidney.

3. 3

   Melt butter in a frying pan, pour in mixture, stir until set, brown on both sides, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 782. The excerpt below is the record exactly as published.

Kidney Fritters. — i\Iake a batter with four well-beaten eggs, mixed with half a pint of new milk, and flavoured with a little jjepper, salt, and pounded mace. Stir into this a tea- spoonful each of finely-shred chives, parsley, and mushi-ooms, and a table-spoonful of the remains of a cold veal kidney finely minced, and mixed with half its weight of fat. Beat together for two or three minutes, then melt an ounce of butter

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