Mutton Kidneys a la Maitre d' Hotel

Ingredients

• three or four sheep's kidneys
• four ounces of fresh butter
• a little salt
• a little cayenne
• a table-spoonful of finely-minced parsley
• a dessert-spoonful of strained lemon-juice

Method

1. 1

   Broil the kidneys with the rounded side down.

2. 2

   Mix butter with salt, cayenne, parsley, and lemon juice.

3. 3

   Place butter on each kidney and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 968. The excerpt below is the record exactly as published.

utton Kidneys (a la Maitre d' Hotel). — BroU three oi' four sheep's kidneys [see Kidneys, Muttou, Broiled), lay them with the rounded side downwards, and jjut about one ounce of maitre d'hotcl butter, prepared as follows, upon each one : — Put four ounces of fresh butter into an enamelled saucepan, add a little salt and cayenne, a table-spoonful of finely-minced parsley, and a dessert-spoonful of strained lemon- juice; work these ingredients well together with a wooden spoon, not on the fire but near it. When thoro uglily mixed di^^de the butter into equal parts, put a piece upon each kidney, and serve. Time, about six minutes to broil the kidneys. Probable cost, 3d. each. Sufficient for three or four persons. Mutton Kidneys, Bread-crumbed. —Take three or four mutton kidneys, cut them open from the rounded part without separating tliem; take off the thin skin, and pasa a small skewer through the points and over the back to keep them flat. Dissolve an ounce of butter in a frying-pan, dip each kidney in this, and afterwards strew some finely-grated bread- crumbs over them. BroU them over a clear fire for six minutes, throe minutes each side, and dish them neatly on a hot dish. Probable cost, 3d. each. Sufficient for two or three persons. Mutton BLidneys, Broiled.— Skin the kidneys, and open them lengthwise with a Iniife until the fat or root is reached, then keep them open with a skewer ; season with pepper, and broil first on the cut side (this will best preserve the gravy from wasting into the fire when the other side is turned to it). Have ready a round of buttered toast, draw out the skowers and lay the kidneys on it, with a piece of butter, cayenne, and salt on each. Serve hot, or spread the following mixture, as a higher relish, over the toast : — KJnead together an ounce of butter, a tea-spoonful of mustard, and cayenne to taste ; moisten with a tea- sjwonful of Harvey sauce. Serve hot. Time, six to eight minutes to broil. Probable cost, 3d. each. Allow one for each person. Mutton Kidneys, Broiled (another way). — Take three or four sheep's kidneys

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