Kidneys and Tomatoes

Ingredients

• 4 large ripe tomatoes
• 1 ounce of fat bacon
• 3 sheep’s kidneys
• a small onion
• 1 teaspoonful of minced parsley
• salt
• pepper
• 1 ounce of oiled butter
• a well-beaten egg
• a gill of stock
• fine bread crumbs

Method

1. 1

   Wipe tomatoes and simmer with bacon for about 10 minutes.

2. 2

   Halve kidneys, remove skins, and chop onion finely.

3. 3

   Mix with parsley, season, and stir into oiled butter.

4. 4

   Dip kidneys in beaten egg, cover with bread crumbs, and set aside.

5. 5

   Thicken stock with flour, add to tomatoes, and simmer.

6. 6

   Fry kidneys in boiling lard for about 3 minutes, drain, and arrange on a hot dish with tomatoes.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 54. The excerpt below is the record exactly as published.

Kidneys and Tomatoes. Ta^te 4 large ripe tomatoes, wipe them, and put them into a stewpan with an ounce of fat bacon, out into thin pieces. Put the stewpan at the side of the fire, so that the tomatoes can just simmer until tender — which will be in about 10 minutes. Now out in halves 3 sheep’s kidneys, and remove the skins. Chop a small onion finely, mix with it a teaspoonful . of minced parsley, season with salt and pepper, and stir both into an ounce of oiled butter; add a well-beatefi egg, mix well, and dip in the pieces of kidney ; cover them with fine bread crumbs and put them on one side while you proceed with the tomatoes. Thicken a gill of stock

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