Kidneys Sauté

Ingredients

• six sheep or lamb kidneys
• three tablespoonfuls of butter
• one of flour
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper
• one tablespoonful of lemon juice
• one teaspoonful of chopped parsley
• half a cupful of mushrooms
• half a cupful of stock or water

Method

1. 1

   Remove skin from kidneys, slice, soak in salted water.

2. 2

   Cook butter, add kidneys and mushrooms, stir for one minute, add flour, stir, then add stock and cook for three minutes.

3. 3

   Add remaining ingredients, boil once, serve on toast.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 145. The excerpt below is the record exactly as published.

one- fourth of a teaspoonful of pepper. VARIOUS MODES OF COOKING MEAT. 277 Kidneys a la Tartar. Wash the kidneys, and pull off the thin skin. Cut each kidney almost through without actually dividing it. Let them soak in salted water for half an hour. Now run a small skewer through each one, to keep it open. Wipe dryj then season with salt and pepper. Now dip in melted butter, and roll in fine bread crumbs. -r, , . . , Skewered Kidneys. Place in the double-broiler, and cook over clear coals for six minutes. Place them on a warm dish, the inside up, and after drawing out the skewers, put a little Tartar sauce in the centre of each kidney. Garnish with a few sprigs of parsley. * Kidneys Saute. For six sheep or lamb kidneys, use three table-spoon- fuls of butter, one of flour, one teaspoonful of salt, one- fourth of a teaspoonful of pepper, one table-spoonful of lemon juice, one teaspoonful of chopped parsley, half a cupful of mushrooms cut into cubes, and half a cupful of stock or water

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