Kidney Sauté

Ingredients

• 4 sheep’s kidneys
• 1^ oz. butter
• i pint of stock
• 1 teaspoonful minced parsley
• ^ A little pepper and salt

Method

1. 1

   Heat butter in a sauté pan, add skinned and halved kidneys, shake for 2 minutes, then add parsley, pepper, salt, and stock.

2. 2

   Optionally, substitute some stock with sherry.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 15. The excerpt below is the record exactly as published.

KIDNEY SAUTE 4 sheep’s kidneys 1^ oz. butter i pint of stock 1 teaspoonful minced parsley ^ A little pepper and salt

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