Mutton Kidneys Sautes, Madeira Sauce

Ingredients

• twelve mutton kidneys
• one ounce of butter
• a tablespoonful of salt
• a teaspoonful of pepper
• half a pint of Madeira wine sauce
• the juice of half a lemon

Method

1. 1

   Pare well twelve mutton kidneys and cut them into slices.

2. 2

   Put into a frying-pan with one ounce of butter, a tablespoonful of salt, and a teaspoonful of pepper.

3. 3

   Toss well for six minutes.

4. 4

   Add half a pint of Madeira wine sauce, squeeze in the juice of half a lemon, add another small piece of fresh butter, toss well again without boiling, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 190. The excerpt below is the record exactly as published.

twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them well. Take six skewers, put a skewer through the two kidneys in the centre, and repeat the same for the others. Broil four minutes on each side. Arrange on a hot dish, pour a gill of maitre d'hotel butter (No. 145) over, and cover with six slices of broiled bacon (No. 754.) 662. Mutton Kidneys Sautes, Madeira Sauce. — Pare well twelve mut- ton kidneys and cut them into slices. Put into a frying-pan, with one ounce of butter, a tablespoonful of salt, and a teaspoonful of pepper. Toss them well for six minutes. Add half a pint of Madeira wine sauce (No. 185), squeeze in the juice of half a lemon

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