Kidneys and Eggs

Ingredients

• four kidneys
• two will do if eggs are scarce
• a little milk
• fine bread-crumbs
• butter or dripping
• cayenne or ordinary pepper and salt

Method

1. 1

   Lay four kidneys for a few minutes in warm water, draw off the skins, cut the kidneys in half, and roll them in fine bread-crumbs, seasoned with cayenne or ordinary pepper and salt.

2. 2

   Fry them slowly in butter or dripping till nice and tender; when done, cut in tiny squares like dice.

3. 3

   Take four eggs, beat them up with a little milk, then mix in the minced kidneys and fry all in a pan as you would scrambled eggs, and pour over squares of toast, buttered, before serving.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 46. The excerpt below is the record exactly as published.

Kidneys and Eggs. — Every housekeeper is glad of good recipes for breakfast dishes, for which variety is comparatively difficult to get. This one (Mrs. Becker’s) for “kidneys and eggs” will be much liked, I think. Lay four kidneys for a few minutes in warm water, draw off the skins, cut the kidneys in half, and roll them in 106 POPULAR CORNED MUTTON April fine bread-crumbs, seasoned with cayenne or ordinary pepper and salt Fry them slowly in butter or dripping till nice and tender ; when done cut in tiny squares like dice. Take four eggs (two will do if eggs are scarce), beat them up with a little milk

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