Kidneys and Fins Herbes
From The complete Indian housekeeper & cook, 1898
Serve very hot.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 182. The excerpt below is the record exactly as published.
Kidneys an fins herbes.— Cut the kidney with a sharp knife from the outside rounded part, making the incision deep but not too broad, and fill with chopped herbs. Skin them and hroil over a clear fire in a frying-pan, with just enough butter to prevent them burning. When done, add ^ a unit of catsup and 1 ot gravy
Cook this with the app: pantry check, scaling, and the assistant.