Kidney Stew

Ingredients

• three kidneys
• three tablespoonfuls of butter
• one teaspoonful of chopped onion
• very little mace, and pepper and salt to taste
• a cupful of good brown gravy
• the juice of one-half of a lemon
• a pinch of grated lemon peel

Method

1. 1

   Wash and dry kidneys, warm butter in a saucepan, add kidneys, season, and simmer covered for about ten minutes.

2. 2

   Add lemon juice and peel, thicken gravy, boil up, pour over kidneys, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 91. The excerpt below is the record exactly as published.

KIDNEY 5TEW. It will take three kidneys which must be cut lengthwise into three pieces. Wash these well and dry, wiping them very carefully. Warm three tablespoonfuls of butter in a saucepan; put in the kidneys before this is really hot, with very little mace, and pepper and salt to taste, one teaspoonful of chopped onion, and a cupful of good brown gravy. Simmer all together, closely covered, about ten minutes. Add the juice of one- half of a lemon and a pinch of grated lemon peel

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