Kidney Toast
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Cold cooked kidneys can be prepared similarly without stewing.
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.
a dessertspoonful of butter at the bottom of a medium-sized saucepan, stir into it a dessertspoonful and a half of flour ; when it is creamy add by degrees alternately a tablespoonful of the gravy and one of the kidney paste until all the paste is used. Flavour the puree with one dessertspoonful of Marsala, a teaspoonful of mushroom ketchup, one of anchovy vinegar, a few drops of cbili vinegar, and half a teaspoonful of red-currant jelly. Let all thicken properly by coming to the boil, and spread the puree on four toasts. Serve very hot. Cold cooked kidneys can be prepared in the same way, only they do not require stewing before they are cut up. The half-pint of brotb is, of course, essential. Game Toasts. — Prepare these exactly like Kidney Toast
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Cook this with the app: pantry check, scaling, and the assistant.