Kidneys a la Terrapin

Ingredients

• six lamb kidneys
• half a beef kidney
• a tablespoon of butter
• a cup of hot milk
• one hard-boiled egg

Method

1. 1

   Wash the kidneys and cover with cold water, bringing to a boil.

2. 2

   Boil gently until tender.

3. 3

   Chop the kidneys into small dice, and mix with a minced hard-boiled egg.

4. 4

   Make a sauce by blending butter and flour, adding it to hot milk until thickened.

5. 5

   Stir in the chopped kidney and egg, and add wine or lemon juice just before serving on toast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 59. The excerpt below is the record exactly as published.

KIDNEYS A LA TERRAPIN Use six lamb kidneys, or half a beef kidney. First wash and then put in cold water enough to cover them, and bring CALF'S LIVER 105 the water to boil. Repeat this. Then boil gently till the kidneys are tender. If you use the small lamb kidneys they will cook tender in less than an hour. Chop the kidneys till they are small dice, and to them add one hard-boiled egg, minced. Now make a sauce by blending a tablespoon of butter and a tablespoon of flour and adding it to a cup of hot milk

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