Mutton Kidneys a la Francaise, Stewed

Ingredients

• half a dozen fine mutton kidneys
• cut them lengthwise into slices a quarter of an inch in thickness
• Melt a good-sized piece of butter
• a quarter of a pint of boiling stock or water
• a table-spoonful of mushroom catsup
• the strained juice of half a lemon
• three or four finely minced shallots

Method

1. 1

   Season kidneys with salt and cayenne, dip in powdered herbs.

2. 2

   Brown in butter, dredge with flour, add stock, mushroom catsup, and lemon juice.

3. 3

   Lift out kidneys when gravy is boiling, add wine to sauce, and pour over meat.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 260. The excerpt below is the record exactly as published.

Mutton Kidneys a la Francaise, Stewed. — Remove the skins from half a dozen fine mutton kidneys, and cut them lengthwise into slices a quarter of an inch in thickness. Season each piece rather highly with salt and cay- enne, and dip it into some finely pow- dered sweet herbs — namely, parsley and thyme, two-thirds of the former and one of the latter; three or four finely minced shallots may be added, if liked. Melt a good-sized piece of butter in the frying-pan and put in the kidneys. Let them brown on both sides. When nearly cooked, dredge a little flour quickly over them, add a quarter of a pint of boiling stock or water, a table-spoonful of mushroom catsup, and the strained juice of half a lemon

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