Kidney Irish Stew
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four persons.
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 Irish Stew.— Take the hard core out of the middle of an ox kidney, and cut it into pieces about one and a half inches square. Season with salt and pepper, and put it into a saucepan with an onion finely minced, and a quarter of a pint of water, or stock. Let the liquid boil, and remove the scum carefully; then put half a dozen large peeled potatoes
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