Kidney Omelet

Ingredients

• the remains of a cold veal kidney, or if this is not at hand, cut a fresh one
• the yolks of six eggs
• three ounces of fresh butter
• two ounces of butter

Method

1. 1

   Fry kidney for a few minutes, mince finely, season, and mix with beaten eggs and butter.

2. 2

   Cook in an omelet pan until set, fold, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 783. The excerpt below is the record exactly as published.

Kidney Omelet. — Take the remains of a. cold veal kidney, or if this is not at hand, cut a fresh one into shoes, and fry it over a clear fire for three or four minutes. Mince it very finely, season with salt and cayenne, and mix two table-spoonfuls of the mince with the well- beaten yolks of six and the whites of three eggs. Add three ounces of fresh butter, broken small. Put two ounces of butter in an omelet-pan, let it remain on a slow fire until it bubbles, then pour in the mixture, and stir briskly for three or four minutes until the eggs are set. Fold the edges of the omelet over neatly, and turn it carefully upon a hot dish. Serve immediately. If too much cooked it will be tough. Pro- bable cost, Is. Sufficient for three or four persons. Kidney, Ox, Stewed.— Cut a fresh ox; kidney into slices the eighth of an inch in thickness, soak them for a few minutes in luke- warm water, drain, and dry them thoroughly in a cloth. Season them with a little pepper, dredge flour thickly over them, and fry them in three ounces of hot butter, or dripping, until they are brightly browned. Pour the third of a pint of boiling water or stock over them, and add a dessert-spoonful of vinegar in which onions have been pickled, or, if this is not at hand, plain vinegar or lemon- juice; a finely- minced shallot, a table-spoonful of chopped parsley, and a little salt and cayenne. Thicken the gravy before serving, and garnish with fried parsley. Half a tea-spoonful of mixed mustard may be stirred into the sauce before it is taken from the fire, if this is liked. Time to stew, two hours. Probable cost, Is. 6d. Sufiicienb for two or three persons. Kidney Pie (for breakfast or luncheon). — Take four v(;al kidneys, and half its bulk in fat with each. Cut them into slices a quarter of an inch thick, season rather highly with salt and cayenne, and add half a tea-spoonful of powdered mace for the whole. Cut the meat from a calf's foot, and season it in the same way. Place a layer of kidney at the bottom of a pie- dish, strew over it two ounces of finely-minced ham, and lay on this the slices of calf's foot. Repeat until the dish is nearly full. Put the hard-boiled yolks of six eggs

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