Kidney Paste on Fried Bread

Ingredients

• a sheep’s kidney
• half an ounce of butter
• a teaspoonful of finely minced onion
• one fillet of anchovy
• half an ounce of glaze
• a tablespoonful of gravy
• four nicely fried slices of bread
• seasoning with salt
• Nepaul pepper
• powdered sweet herbs

Method

1. 1

   Prepare the kidney by skinning and mincing it.

2. 2

   Fry onion in butter, add kidney, anchovy, glaze, and gravy.

3. 3

   Season and cook until tender, then pound to a paste.

4. 4

   Spread on fried bread and serve hot.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 55. The excerpt below is the record exactly as published.

a sheep’s kidney, cut it open, skin, and blanch it, then cool and mince it very finely. Melt half an ounce of butter in a small ^«z//f-pan, put in a teaspoonful of finely minced onion, fry over a low fire till the onion pieces are soft, then add the minced kidney with one fillet of anchovy and half an ounce of glaze ; moisten with a table- spoonful of gravy, continue to cook slowl)', seasoning the whole with salt, Nepaul pepper, and powdered sweet herbs. When the kidney is tender, empty the contents of the pan into a mortar and pound them to a paste. While the kidney is cooking make a gill of savoury custard in the manner described in Menu vi. Now, having four nicely fried slices of bread

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