Kidney Stew
From The Gertrude Bobbitt Circle cook book, 1948
Serve with toast or on waffles.
Presented as published in 1948. 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 The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 46. The excerpt below is the record exactly as published.
KIDNEY STEW 4 Veal Kidneys cut into small cubes. Do not use fat. Soak in very salty, water for one hour or slightly salty over ni^ht. Drain off and rinse once. Place in stew pan and cover with cold water. Heat slowly and skim as foam rises. When all foam is off add 2 medium size potatoes diced (1 heaping cup) 2 small onions diced (y2 cup. Boil gently until potatoes are tender. Add 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.