Kidneys Stewed

Ingredients

• Cut a fresh ox kidney
• three ounces of hot butter
• the third of a pint of boiling water or stock
• a dessertspoonful of vinegar
• a finely minced shallot
• a tablespoonful of chopped parsley
• a little salt
• a little cayenne
• Half a teaspoonful of mixed mustard

Method

1. 1

   Cut the kidney into slices, soak in lukewarm water, drain and dry.

2. 2

   Season with pepper, dredge with flour, and fry in hot butter until browned.

3. 3

   Pour boiling water or stock over them, add vinegar, shallot, parsley, salt, and cayenne.

4. 4

   Thicken the gravy before serving, and garnish with fried parsley.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 130. The excerpt below is the record exactly as published.

Kidneys Stewed. Cut a fresh ox kidney into slices the eighth of an mch in thickness ; soak them for a few minutes in lukewarm water, drain and dry them thoroughly in a cloth. Season EKTEEES. 227 tliem with a little pepper, dredge flour thickly over them, and fry them in three ounces of hot butter, until they are brightly browned. Pour the third of a pint of boiling water or stock over them, and add a dessertspoonful of vinegar in which onions have been pickled, or, if this is not at hand, plain vinegar or lemon-juice ; a finely minced shallot, a table- spoonful of chopped parsley, and a little salt and cayenne. Thicken the gravy before serving, and garnish with fried parsley. Half a teaspoonful of mixed mustard

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