Kidneys

Ingredients

• Tliree or four liidneys
• Half a teaspoonful of flour
• One ounce of butter
• Half a small wineglass of sherry
• Salt
• pepper
• One gill of broth

Method

1. 1

   Take the skins off the kidneys and cut them in slices, being careful to cut out all the sinewy parts.

2. 2

   Put the butter into a saute-pan, and when it is melted and nearly brown, add the kidneys, with a little salt, pepper, and the flour.

3. 3

   Mix well together, add the sherry and broth; simmer it for a few minutes, and serve very hot on squares of nice crisp toast.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 15. The excerpt below is the record exactly as published.

Kidneys. Lay some nicely-cut chops at the bottom of a pie-dish, a little good stock flavoured slightly with onion, then a layer of kidneys, and next about twenty oysters, a little pepper, salt, and one small teaspoonful of sugar; cover it all over with potatoes cut out like rock, and set it in the oven to stew for two hours. KABOBS Ingredients Part of a leg of mutton. Curry powder. Onions. Good gravy. Fat bacon. Cut your meat into pieces the size and thickness of a crown ; cover both sides of each piece with curry powder ; then put them on a skewer, with a very thin slice of bacon and of onion between each slice of meat; lay them on a baking tin with a piece of dripping on the top, and put them in the oven, basting them well till they are done. They should be almost crisp ; then take them off the skewers, place them in little piles on a hot dish, and serve with good brown gravy. They may be made of cooked or raw meat. KIDNEYS Ingredients Tliree or four liidneys. Half a teaspoonful of flour. One ounce of butter. Half a small wineglass of sherry. Salt and pepper. One gill of broth

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