Kidneys Sautes
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 71. The excerpt below is the record exactly as published.
Kidneys Sautes. Slice the kidneys, cutting away the stringy bits. Take an equal weight of butter and kidney ; dredge with flour, and smitez ; add two tablespoonsful of hot stock, into which some chopped fine herbs and a tea- spoonful of Maille vinegar
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