Kidney Gravy
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one pint of gravy.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 782. The excerpt below is the record exactly as published.
Kidney Gravy. — Take an ox kidney, or if preferred, four sheeps' kidneys, cut into slices, di-edge these with flour, and fry them lightly in butter, with a thinly-sliced onion and a bunch of sweet herbs. ]\Iove them about gently until nicely browTied, then pour over them a pint of water
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