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Mutton Kidneys, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Cooking time is about eight minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 969. The excerpt below is the record exactly as published.
half a dozen sheep' s kidneys, cut them in halves, and season them rather highly with salt and cayenne. Fry them in hot butter over a brisk fire ; when nicely browned upon both sides, serve them immediately on a hot dish. A dozen pieces of the crumb of bread of the same size and shape may be fried in butter for two or three minutes, and each half kidney may be served upon one of these. When this is done, half a pint of good brown gravy should be put into the dish with the kidneys. Time, eight minutes to fry the kidneys. Pro- bable cost, 3d. each. Sufficient for five or six persons. Mutton Kidneys, Fried (another way). — Proceed as before directed for broiling, but put the kidneys into a frying-pan -svith an ounce of butter, and a little pepper sjDrinkled over them. 'When done on one side, turn for an equal time on the other. Remove to a hot dish, add pepper, cayenne, salt
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