Kidney Fritters

Ingredients

• a breakfast-cupful of nice frying batter
• a tablespoonful of finely minced onion
• a teaspoonful of mixed herbs
• a small pinch of cayenne
• half a dozen sheep's kidneys
• season these with a little salt
• let them soak for ten minutes
• in either Worcester sauce or port wine
• a little parsley powdered over the top

Method

1. 1

   Make batter and stir in onion, herbs, and cayenne.

2. 2

   Cut kidneys into slices, season, soak in sauce, dip in batter, and fry until brown.

3. 3

   Drain and serve with parsley.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Kidney Fritters Make a breakfast-cupful of nice frying batter, and stir in a table-spoonful of finely minced onion, a tea-spoonful of mixed herbs, and a small pinch of cayenne. Take half a dozen sheep's kidneys, remove the skin, and cut each one into three or four slices ; season these with a little salt, let them soak for ten minutes in either Worcester sauce or port wine, then dip them into the batter — which ought to be thick enough to stick to the meat — and fry in boiling fat till sufficiently cooked and coloured a nice brown ; drain well, and serve piled up with a little parsley powdered over the top

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