Kidney Toast

Ingredients

• four ordinary kidneys
• a dessert-spoonful of butter
• a dessert-spoonful of flour
• a breakfast-cupful of the gravy
• one table-spoonful port wine
• one tea-spoonful red currant jelly
• one dessert-spoonful anchovy vinegar
• a few drops of chilli vinegar

Method

1. 1

   Blanch kidneys, stew in broth until tender, then pound to a paste.

2. 2

   Make a sauce with butter, flour, and gravy, adding kidney paste and flavorings.

3. 3

   Pour over fried toast and serve hot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 127. The excerpt below is the record exactly as published.

KiDXEY TOAST is generally far from being considered a very dainty one. Let me suggest two methods, one with the kidneys au naturel, the other made with those which you can cut out of a cold roast saddle : — (a) — Take four ordinary kidneys, and blanch them first of all in scalding water (as recommended in Menu N'o. 23) then lift them out, and dry them in a cloth. Make a strong broth or gravy out of any bones or scraps you may have, and stew the kidneys therein till they are nice and tender, then take them out, drain them, and pour the gravy in which they were cooked into a bowl. Now, cut up and pound the kidneys to a paste in your mortar with some butter, and pass it through your sieve. When ready, skim any grease that may have risen to the top of your gravy, and take a medium-sized sauce-pan, working as follows : — Melt a dessert-spoonful of butter at the bottom of the sauce-pan, stir into it a dessert-spoonful of flour, when creamy, add by degrees a breakfast-cupful of the gravy and lastly, kidney-paste until all is expended : flavour the puree, with one table-spoonful port wine, one tea-spoonful red currant jelly, one dessert-spoonful anchovy vinegar, and a few drops of chilli vinegar

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