Kidney, Ox, Stewed
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for two or three 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 783. The excerpt below is the record exactly as published.
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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.