Lamb Kidneys
From Scientific cooking with scientific methods, 1911
Serves 3
Kidneys should be cooked quickly to avoid toughness.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 52. The excerpt below is the record exactly as published.
Lamb Kidneys. Soak, pare, trim and slice six kidneys. Sprinkle with salt and pepper. Cook in hot frying-pan in two tablespoons of butter until brown ; dredge well with flour, and add three-fourths of a cup of hot water, or stock if you have it. Cook for five minutes, and season with onion juice, lemon juice, and a little sherry or Madeira wine
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