Kidney Toast

Name: Kidney Toast
Yield: 1 servings
Ingredients: a cold veal kidney; half a tea-spoonful of salt; half a tea-spoonful of pepper; the finely-grated rind of a quarter of a lemon; two or three grates of nutmeg; the white of an egg, well whisked; one ounce of butter; bread-crumbs

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for three or four persons.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 784. The excerpt below is the record exactly as published.

Kidney Toast. — Pound a cold veal kid- ney, ^\ith the fat which surrounds it, in a mortar. Season it with half a tea-spoonful of salt, half a tea-spoonful of pepper, the finely-grated rind of a quarter of a lemon, and two or three gi-ates of nutmeg. Mix it with the white of an egg, well whisked. Lay it upon pieces of toast cut into squares. Cover with the yolk of the egg, weU beaten, and strew bread-crumbs over. Melt one ounce of butter

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