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Kidneys, 'Tossed' in White Wine

Name: Kidneys, 'Tossed' in White Wine
Yield: 3 servings
Ingredients: Cut up a beef kidney very fine; put in a saute-pan with a piece of butter; adding a spoonful of flour; half a glass of white wine; pepper; salt; parsley; chives, chopped small

From The thorough good cook, 1895

Serves 3

Veal and mutton kidneys can be prepared similarly.

Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 161. The excerpt below is the record exactly as published.

Kidneys, "Tossed" in White Wine. Cut up a beef kidney very fine, throwing aside the cord or sinewy part ; put in a saute-pan w^ith a piece of butter 288 THE THOROUGH GOOD COOK. and place the pan over a brisk fire, adding a spoonful of flour and half a glass of white wine, pepper, salt, parsley, and chives, chopped small

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