Kidneys Saute
From The profession of cookery, from a French point of view, 1894
Kidneys should be cooked properly to avoid indigestibility.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 64. The excerpt below is the record exactly as published.
Kidneys saute are delicious. Slice some kidneys about a quarter of an incb. thick^ dip each piece into flour, and drop into a tin containing a little liot fat , cut some mce bacon into tbin strips and frizzle at tbe sam6 time. Tbe kidneys sbould be turned about in tbe bot fat and only given four or five minutes cooking; pour off all superfluous fat, sprinkle witb pepper and salt, add a tablespoonful of ketcbup or tomato sauce, tbe same of boiling water, stir together and pour over a slice of bot toast
Cook this with the app: pantry check, scaling, and the assistant.