Kidney Stew

Ingredients

• two beef kidneys
• a quart of cold water
• season with salt
• season with pepper
• thicken with flour

Method

1. 1

   Wash the kidneys thoroughly and remove the fat.

2. 2

   Cut into thin slices and parboil in cold water.

3. 3

   Discard the water, add fresh water, and boil gently for two hours.

4. 4

   Season with salt and pepper, and thicken with flour to form a smooth gravy.

5. 5

   Serve on a platter surrounded by mashed potatoes or on toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 59. The excerpt below is the record exactly as published.

KIDNEY STEW Wash very thoroughly two beef kidneys and remove the fat. Cut them in thin slices and put in a quart of cold water. Parboil, throw away the water, put in fresh water, and boil gently two hours. Then season with salt and pepper, and thicken with flour to form a smooth gravy. Serve on a platter surrounded by a wall of mashed potato, or ladle upon pieces of toast. KIDNEY STEW WITH CREAM GRAVY A SOUTHERN DISH Use lamb or veal kidneys. Boil two pairs of kidneys until tender, changing the water twice. To one pint of boiling milk or cream add one minced onion, one teaspoon of minced parsley, one clove of minced garlic, some red pepper and half a teaspoon of salt. Add one tablespoon of butter and the kidneys, which you have sliced thin. Thicken with two tablespoons of flour stirred smooth in water, and serve on thin toast. KIDNEYS A LA TERRAPIN Use six lamb kidneys, or half a beef kidney. First wash and then put in cold water enough to cover them, and bring CALF'S LIVER 105 the water to boil. Repeat this. Then boil gently till the kidneys are tender. If you use the small lamb kidneys they will cook tender in less than an hour. Chop the kidneys till they are small dice, and to them add one hard-boiled egg, minced. Now make a sauce by blending a tablespoon of butter and a tablespoon of flour and adding it to a cup of hot milk in a double-boiler. Let the sauce cook till it thick- ens, and then salt and pepper to taste. Stir in the chopped kidney and egg, and just before serving on small pieces of brown toast stir in two tablespoons of wine or one of lemon- juice. BAKED CALF'S LIVER A SOUTHERN DISH Dust with flour two pounds of liver, which you have bought whole. Lay it in a deep earthen baking-pan. Sea- son with pepper and salt and one minced onion, and lay across the top half a dozen slices of bacon. Add two cups of tomato- juice, with which you baste the liver while it is baking. Bake in a moderate oven until the liver is tender enough to pierce with a fork. Before serving squeeze the juice of half a lemon over the whole. LIVER BALLS Parboil half a pound of liver. Chop fine, chopping with it a slice of bacon. Mix in a teaspoon of chopped capers or nasturtium seed, a teaspoon of chopped cucumber pickles, a tablespoon of chopped onion, a teaspoon of salt, and a little pepper. Add a beaten egg to serve to hold all the ingredients together, mold into balls, roll in cracker crumbs and fry in a hot saucepan in which you have already fried crisp three or four slices of bacon. With this there may go well a salad of lettuce dressed with French dressing. FRIED CALF'S LIVER Select tender calf liver, and wash in cold water. Pour the water off, and put the liver in a pan. Over it pour boil- 106 THE HOME COOK BOOK ing water. Take it out and wipe dry. Cut in slices and season each slice separately with salt and pepper. Sprinkle lightly with flour, and lay on a pan, ready to fry. Have the frying-pan hot, put into it pieces of bacon, and brown. When done take out and lay on a hot platter. Now drop the liver into the hot fat, turn often, and cook slowly until done, being careful not to cook long enough to harden or burn. If more fat is needed, add a little butter and lard. Lay the liver in the centre of the platter, the bacon around it, and pour the hot fat over it, without any thickening. FRIED CALFS LIVER AND BACON Put in a frying-pan thin slices of bacon, and let them fry quickly in their own fat. Having carefully washed the calf liver, cut slices not too thin, say a third of an inch — for if liver is cut too thin it will fry dry and hard. Take out the bacon as soon as it is crisp, putting it in a hot dish. Lay the slices of the liver in the fat left in the frying-pan, and cook over not too hot a fire till thoroughly done. Then dish with the bacon, seasoning lightly with salt and pepper. Onions are sometimes served with fried liver. They may be parboiled and then sliced into the pan, seasoned with pepper

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