Kidneys a la Brochette
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Maitre d’Hotel Butter: Beat butter with parsley, salt, pepper, and lemon juice.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 21. The excerpt below is the record exactly as published.
Kidneys a la Brochette. Plunge some mutton kidneys in boiling water; open them down the centre, but do not separate them ; peel and pass a skewer across them to keep them open. Add pepper and salt and dip them into melted butter
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