Lamb Kidney Stew
From The Relief Societ Cookbook, 1930
Kidneys are tender after a few minutes cooking but soon toughen. Lemon or onion may be used for additional flavor.
Presented as published in 1930. 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 Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 19. The excerpt below is the record exactly as published.
LAMB KIDNEY STEW Soak and pare the kidney and cut in slices. Sprinkle with salt and pepper. Melt 2 tbsp. butter and when hot put the kidneys in. Cook 5 minutes. Season more if desirable. Dredge thoroughly with flour and add V2 c. water or stock
Cook this with the app: pantry check, scaling, and the assistant.