Mutton Kidney Sauté

Ingredients

• 6 mutton kidneys
• 1 ounce butter
• 1 teaspoonful seasoning salt
• 1 gill of sherry wine
• 1/2 teaspoonful beef extract
• 1 tablespoonful lemon juice
• 1/2 teaspoonful flour

Method

1. 1

   Split and slice kidneys, cook in butter with seasoning salt.

2. 2

   Add sherry and cook, then sprinkle with flour.

3. 3

   Add boiling water and beef extract, toss with lemon juice, and serve with croutons.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 216. The excerpt below is the record exactly as published.

1 teaspoonf ul beef extract, % ^^^^ teaspoonful salt, % teaspoonful pepper, cook 5 minutes, then strain ; add 1 tablespoon- f ul lemon juice, pour a little of the sauce over each chop, and serve the remainder in a sauce bowl. Mutton Chops h la Mattre d'Hdtel.— Prepare and broil 6 chops as in foregoing recipe, and spread 1 ounce mattre d'hdtel butter over, in place of the sauce. Mutton Chops^ Broiled. — Procure 6 mutton chops 1*/, inch, in thickness, remove the skin which covers the fat, shorten the rib bones ; make a handle to the cutlets by removing the fat from the bone. When all are prepared in this way, pound lightly to flatten down to 1 inch ; brush the chops over with melted butter, lay on a hot broiler, and broil 10 minutes, turning frequently. Dress them on a warm dish ; spread Vs teaspoonful seasoning butter orer each chop, and serve with French fried potatoes, German puffs, or hot muffins. Mutton Chops^ Pried. — To have mutton chops fried to per- fection the cooking should be done in such a way that they retain all their juices ; they should not be overcooked nor underdone. Place a frying pan over the fire, when hot put in as many chops as will conveniently go in, fry about 8 minutes, turning 3 times ; the chops should be just a little rare inside ; if cooked too long they will be dry and tasteless, and if not cooked enough, too rare. An experienced cook can tell by touching them with a finger ; if firm to the touch and offering a slight resistance, they are done, and MUTTON. 828 should be instantly removed. Arrange the cooked chops on a warm dish. Spread Y4 teaspoonf ul seasoning butter over each chop, and serve with baked potatoes and hot biscuits or corn muffins. Devilled Kidneys. — Split 6 lamb kidneys, remove the white part in center, and chop the kidneys fine ; place a saucepan with 1 ounce butter over the fire, add 2 tablespoonf uls fine-chopped onions, Ys bruised clove of garlic, cook 3 minutes; add Ys cupful fine^ chopped mushrooms, cook 3 minutes ; add the kidneys and 1 tea- spoonful seasoning salt, stir and cook 3 minutes ; then add 1 gill of sherry wine, 1 gill of boiling water with Ys teaspoonful beef extract or broth, cook 3 minutes longer. Remove from fire, add the yolks of 3 eggs, 1 teaspoonful fine-chopped parsley, and a little Cayenne pepper. Fill this mixture into 6 table shells, sprinkle over each Yg tablespoonful fresh grated bread crumbs and a little melted butter. Place the shells in a shallow tin pan, set the pan in a hot oven, and bake light brown. When ready to serve, arrange 'the shells on a dish with folded napkin, and serve. Mutton Kidney Sant6. — Split 6 mutton kidneys in halves, remove the fatty part from the center, cut the kidneys into slices. Melt 1 ounce butter in a low saucepan, season the kidneys with 1 teaspoonful seasoning salt, add them to the butter, cook and stir 3 minutes ; add 1 gill of sherry wine, cook 5 minutes ; sprinkle over Ys teaspoonful flour, stir for a few minutes ; add 1 gill of boiling water with Yt teaspoonful beef extract, add 1 tablespoonful lemon juice

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