Kidney Toasts

Ingredients

• a little butter
• one or two well-beaten eggs
• salt
• pepper
• cayenne
• finely-grated lemon-peel
• pieces of toast

Method

1. 1

   Remove a little of the fat from some small Kidneys, mince them very fine, and sprinkle with salt, pepper, cayenne, and finely-grated lemon-peel.

2. 2

   Put this mixture in a pan with a little butter, add well-beaten eggs, and spread it on pieces of toast.

3. 3

   Place them again in the oven to brown, and serve.

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.

cayenne, and finely-grated lemon-peel. Put this mixture in a pan with a little butter, add one or two well-beaten eggs, and spread it on pieces of toast. Place them again in the oven to brown, and serve. (3) Finely mince the required quantity of Kidney, together with a little of the fat, pound it to a pulp, season with salt and pepper, and add a small boiled and finely-chcpped onion. Now add sufficient beaten white of egg to form the mixture into a mass, heap it on a slice of toast, cover with the beaten yolks of eggs, dust over thickly with breadcrumbs, and bake in a quick oven. Servo very hot. (4) Put the Kidneys in a frying-pan with a lump of butter, and fry until three-parts cooked ; then free the Kidneys from all the skin and hard parts, put them in a mortar, and pound until smooth. Season the Kidneys with salt, pepper, 1 teaspoonful of mustard, grated nutmeg, and a small quantity of cayenne pepper, and work into a smooth paste with beaten yolks of eggs. Cut some thin slices of j bread off a tin-loaf, toast a golden brown on either side, trim off the crusts, cut each slice into three fingers, and spread some of the mixture on each piece of toast. Put a lump of butter on a dish, place it in the oven, and when I the butter has melted lay the pieces of toast on it, and leave in the oven until very hot. Serve the toasts the j moment they are taken out of the oven. (5) Indian Style. — Fry the Kidneys in butter until half cooked, then trim off all the skin and hard parts, put them in a mortar with a moderate quantity of curry powder and salt to taste, and pound to a smooth paste, moistening with beaten yolk of egg. Cut some rather thin pieces of bread, about 1 Mn'. square, and fry them in butter until browned on both Fig. 1001. Kidney Toasts (Indian Style). sides; next drain them, place a portion of the above mixture on each slice, lay them on a dish, and put in a brisk oven until nicely browned. Prepare a sufficient quantity of sauce with a rich brown gravy, well flavouring it with chutney and tomato sauce, and boil it. When ready, pour the sauce round the toasts, and serve quickly while very hot. See Fig. 1001. Mock-Kidney Soup. — Put lib. of calf’s or other liver into a | saucepan with lgall. of water, and boil slowly for an hour. Take it out, and rub through a coarse grater. Cut another pound of liver into small pieces, and mix them in ; put back into the saucepan, together with a carrot, turnip, and potato, all grated, and one onion very finely chopped. Cover the pan, and boil slowly or simmer for an-hour-and-a-half ; add salt and pepper

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