Kidney Stew with Cream Gravy

Ingredients

• two pairs of kidneys
• one pint of boiling milk or cream
• one minced onion
• one teaspoon of minced parsley
• one clove of minced garlic
• some red pepper
• half a teaspoon of salt
• one tablespoon of butter
• two tablespoons of flour

Method

1. 1

   Boil the kidneys until tender, changing the water twice.

2. 2

   In boiling milk or cream, add minced onion, parsley, garlic, red pepper, salt, and butter.

3. 3

   Add the sliced kidneys.

4. 4

   Thicken with flour stirred smooth in water, and serve on thin toast.

Nutrition per serving

Estimated from matched ingredients across 2 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 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

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