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Lamb's Kidney Saute
From The new Annie Dennis cook book, 1905
Serves 4
Instead of the lemon and water, there may be added to the kidney half a pint of stewed tomatoes, cold.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 182. The excerpt below is the record exactly as published.
one teaspoonful of salt and one-fourth teaspoonful of white pepper. Put the butter in the granite dish over the lamp, when it melts add the flour and stir until smooth and frothy, then the milk slowly; season with salt and pepper. When the sauce boils up, add the potatoes and boil five min- iites, stirring once or twice; have lamp wicks low. Mushrooms Stewed Wash quickly some fresh mushrooms; remove the stalks. For a pint, place in the upper pan one table- spoonful of butter, cut the mushrooms into this, and sprinkle over them half a teaspoonful of pepper and one of salt. Have the wicks low, cook gently ten minutes, and serve on toast. THE NEW ANNIE DENNIS COOK BOOK 349" Teal or Summer Duck Butter the duck quite thickly, and sprinkle with: salt and pepper. Put in the pan a lump of butter the size of a walnut, a scant teaspoonful of Worcester or mushroom sauce and a little water. Put the duck in on top of the butter, etc., close tightly, and cook ten or twelve minutes, basting occa^ sionally. In preparing the duck for cooking, use as lit- tle water as possible and split the bird open as if you were going to broil it. Canned Tomatoes Put a tablespoonful of butter and a teaspoonful of flour in the upper dish. Stir over the lamp until the butter bubbles; add one pint of canned tomatoes, salt and pepper to taste. Cook for ten minutes, stirring frequently. A little sugar may be added if liked. Lamb's Kidney Saute Wash four kidneys, remove the skin and hard white cores, and cut them into thin round pieces. Have the lamp wicks low. Place the granite pan over the lamp, and put into it two tablespoonfuls of butter and one teaspoonful of flour. Stir until the butter begins to bubble ; then put in the sliced kidneys, and season with a teaspoonful of salt and a little pepper. Stir with a fork for three minutes, turning the pieces of kidney over. Now add two tablespoonfuls of lemon juice and a gill of cold water
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