Mutton Kidneys a la Francaise

Name: Mutton Kidneys a la Francaise
Yield: 4 servings
Ingredients: six or eight fine fresh mutton kidneys; two ounces of butter; a large dessertspoonful of minced herbs; a dessertspoonful of flour; the third of a pint of gravy; the juice of half a lemon; as much of Harvey’s sauce, or of mushroom catsup

From Modern cookery, in all its branches, 1884

Serves 4

Champagne or claret can be added for flavor.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 230. The excerpt below is the record exactly as published.

MUTTON KIDNEYS A LA FRANQAISE. (ENTREE.) Skin six or eight fine fresh mutton kidneys, and without opening them, remove the fat ; slice them rather thin, strew over them a large dessertspoonful of minced herbs, of which two- thirds should be parsley and the remainder thyme, with a tolerable seasoning of pepper or cayenne, and some fine salt. Melt two ounces of butter m a frying-pan, put in the kidneys and brown them quickly on both sides; when nearly done, stir amongst them a dessertspoonful of flour and shake them well in the pan ; pour in the third of a pint of gravy (or of hot water in default of this), the juice of half a lemon, and as much of Harvey’s sauce, or of mushroom catsup

Read the full page as publishedCollapse the page

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