vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Kidneys, Saute
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 177. The excerpt below is the record exactly as published.
Kidneys, Saute. Skin, wash and wipe the kidneys, cut in thin, round slices, and season with salt and pepper. Put one table-spoonful of butter and half a table -spoonful of flour in the frying-pan, and when hot, put in the kidneys. Stir two minutes, then add half a cupful of stock or water. When the dish boils up, add half a table -spoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.