Mutton Kidneys, Broiled or Roasted
From English and French cookery, 1890
Cook quickly to keep them tender.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 52. The excerpt below is the record exactly as published.
Mutton Kidneys, Broiled or Boasted.— Split the kidneys in two, without separating the halves ; peel off the thin outer skin ; pepper and salt them slightly. Broil them, laying the flat sides first on the gridiron, to keep the gravy in ; or fry them. The halves are placed flat, side by side, and kept so by running a small tinned iron skewer through them, and they are then roasted in a Dutch oven before the fire, with the skewers still sticking in them. If lightly cooked they will be rosy and tender inside. Between putting them to the fire and taking them from it very little time should elapse. Immediately before serving put on each half-kidney a bit of fresh butter as big as a hazel- MEATS ! JOINTS, STEAKS, CHOPS, ENTBEES, ETC. 07 nut, and as much finely-chopped parsley as you can pinch between your finger and thumb. Mutton Kidneys, Stewed h la Francaise. — Remove the skins from 6 kidneys
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.