Lambs' Kidneys, Madeira Sauce

Ingredients

• six kidneys
• two tablespoons butter
• one-half tablespoon finely chopped onion
• four tablespoons flour
• one and one-half cups brown stock
• one tablespoon Madeira wine

Method

1. 1

   Prepare kidneys as for stewed kidneys.

2. 2

   Sprinkle with salt and pepper, roll in flour, and sauté in a hot blazer with enough butter.

3. 3

   Cook butter with onion until slightly browned; add flour and cook until well browned.

4. 4

   Gradually pour in brown stock, season, strain, add kidneys and Madeira wine.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 19. The excerpt below is the record exactly as published.

six kidneys ; sprinkle io5 Chafing Dish Possibilities with salt and pepper. Melt two tablespoons butter, add kidneys, and cook eight minutes. Dredge thoroughly with flour, pour on gradu- ally two-thirds cup water or brown stock, and cook six minutes. Season with salt, pepper, a few drops onion juice and Worcestershire sauce. Lambs' Kidneys, Madeira Sauce Prepare kidneys as for stewed kidneys. Sprinkle with salt and pepper, roll in flour, and saute in a hot blazer, using enough butter to pre- vent burning. Cook two tablespoons butter with one-half tablespoon finely chopped onion, until slightly browned; add four tablespoons flour, and cook until well browned ; then pour on gradually one and one-half cups brown stock. Season with salt and pepper, strain, add kid- neys and one tablespoon Madeira wine

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