Mutton Kidneys, Stewed (a la Francaise)

Ingredients

• half a dozen fine mutton kidneys
• salt
• cayenne
• two-thirds of the former
• one of the latter
• three or four finely-minced shallots
• a good-sized piece of butter
• a quarter of a pint of boiling stock or water
• a table-spoonful of mushroom ketchup
• the strained juice of half a lemon
• two table-spoonfuls of either port or claret

Method

1. 1

   Remove skins from kidneys and slice them.

2. 2

   Season with salt, cayenne, and herbs.

3. 3

   Fry in butter until browned.

4. 4

   Dredge flour, add stock, ketchup, and lemon juice.

5. 5

   Boil, lift out kidneys, add wine to sauce, boil for 1 minute, and pour over meat.

6. 6

   Garnish with fried sippets.

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.

ton Kidneys, Stewed (a la Fran- (,'aise) . — 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 cayenne, and dip it into some finely-powdered sweet herbs, namely, parsley and thj-me, two- thirds of the former and one of the latter ; three or four finely-minced shallots may be added, if hked. 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 ketchup, and the strained juice of half a lemon. When the gravy is just upon the point of boHing, lift out the kidneys, put them on a hot dish, add two table- spoonfuls of either port or clare

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