Lamb Kidneys

Ingredients

• Six lamb kidneys
• two tablespoonfuls of butter
• one and one-half tablespoonfuls of flour
• three gills of water
• one tablespoonful of lemon juice
• one teaspoonful of Bovril
• one teaspoonful of salt
• one-tenth teaspoonful of cayenne

Method

1. 1

   Draw the thin skin from the kidneys, split them in halves, cut the fat and sinews, and wash them.

2. 2

   Heat in cold water to boiling point, then drain.

3. 3

   In a frying-pan, melt butter, stir in flour, add water and seasonings.

4. 4

   When boiling, add kidneys and keep hot for half an hour.

5. 5

   Add lemon juice before serving.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 22. The excerpt below is the record exactly as published.

Six lamb kidneys, two tablespoonfuls of butter, one and one- half tablespoonfuls of flour, three gills of water, one tablespoon- ful of lemon juice, one teaspoonful of Bovril, one teaspoonful of salt, one-tenth teaspoonful of cayenne

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