Kidney Toast
From The encyclopaedia of practical cookery, 1892
Serves 1
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 188. The excerpt below is the record exactly as published.
Kidney Toast. — (1) Mince the Kidneys of a roast loin of veal together with half their fat, season well with pepper, salt, chopped shallots, parsley, and a small qxxantity of green, sweet basil, and bind with beaten yolk of egg. Cut some pieces of bread of an equal thickness, and any shape fancied, spread a layer of the mixtxxre over each piece with a knife dipped in beaten egg, and strew grated breadcrumb on the top. Line the bottom of a baking-dish with slices of fat bacon, lay the pieces of bread on them, and put into a brisk oven. When baked, drain the pieces of bread, lay them on a dish over which has beexx spread a folded napkin or a For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 798 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Kidneys — continued. fancy-edged dish-paper, garnish with crisp fried parsley, and serve very hot. (2) Remove a little of the fat
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.