Kidneys a la Brochette

Ingredients

• Four kidneys
• one ounce of butter
• one tablespoonful of chopped parsley
• and onion
• a teaspoonful of lemon juice
• pepper
• salt

Method

1. 1

   Cut the kidneys nearly in halves, put them on a gridiron (well greased) to grill.

2. 2

   When they are quite done, have ready a piece of butter mixed with the chopped parsley and onion, and a little lemon juice, pepper, and salt.

3. 3

   Put this in the kidneys at the moment you send them to table.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 97. The excerpt below is the record exactly as published.

Kidneys a la Brochette. — Four kidneys, one ounce of butter, one tablespoonful of chopped parsley and onion, a teaspoonful of lemon juice, pepper, and salt

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