Kidneys Los Angeles

Ingredients

• two beef kidneys
• three calf kidneys
• four sliced onions
• six large tomatoes cut up
• six green peppers (seeds removed), chopped
• four slices of bacon
• four potatoes cut in thick slices

Method

1. 1

   Slice kidneys and fry onions until brown.

2. 2

   Add tomatoes, green peppers, bacon, and potatoes.

3. 3

   Cook, then add kidneys and enough water to cover.

4. 4

   Stew until kidneys are tender, thicken sauce with egg yolks and sherry, and serve with boiled rice.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 13. The excerpt below is the record exactly as published.

KIDNEYS LOS ANGELES — Slice two beef or three calf kidneys, after removing the hard centers. Fry four sliced onions in two tablespoonfuls of lard until brown, then add six large tomatoes cut up, six green peppers (seeds removed), chopped, and four slices of bacon. Cook five minutes and add four potatoes cut in thick slices

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