Kidney Saute and Mushrooms

Ingredients

• 6 sheep's kidneys
• 1 teaspoonful chopped parsley
• 2 tablespoonfuls butter
• Pepper and salt to taste
• 1 wineglass of port wine
• A little flour
• 1 tin English black mushrooms

Method

1. 1

   Cut the kidneys into dice-shaped pieces, sprinkle them with pepper and salt and flour; put the butter into a pan and when nice and hot put in the kidneys, shake the pan well and cook for about five or seven minutes.

2. 2

   Cut the mushrooms each into four and put into the pan with the kidneys, add the parsley and wine and allow them to fry gently for about ten minutes, place in a hot entree dish and serve at once.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 42. The excerpt below is the record exactly as published.

KIDNEY SAUTE AND MUSHEOOMS. 6 sheep's kidneys 1 teaspoonf ul chopped parsley 2 tablespoonfuls butter 1 tin English black mush- Pepper and salt to taste rooms, or fresh on'es if 1 wineglass of port wine obtainable A little flour

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