Kidney Toast
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Blanching removes strong taste from kidneys.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 356. The excerpt below is the record exactly as published.
Kidney Toast. — This is strongly recommended by Wyvern* Take two uncooked sheep’s kidneys, and blanch them for one minute in scalding water. (This should invariably be done LL TOASTS AND SAVOURIES 5J4 before kidneys are cooked, in order to remove the strong taste inseparable from them.) Lift the kidneys out and dry them in a cloth. Make half a pint of strong gravy out of bones and scraps, add half an ounce of glaze, and stew the kidneys in it till they are tender, seasoning it with a teaspoonful of mixed sweet herbs, a saltspoonful of salt, and the same of mignonette pepper. Take the kidneys out, drain them, and pour the gravy through a fine strainer into a bowl. Cut up the kidneys, pound them to a paste with some butter, and pass through the hair sieve. When ready, skim any fat off the gravy. Melt a dessertspoonful of butter at the bottom of a medium-sized saucepan, stir into it a dessertspoonful and a half of flour
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Cook this with the app: pantry check, scaling, and the assistant.