Mutton Kidneys, Stewed à la Francaise

Ingredients

• 6 kidneys
• salt
• cayenne
• finely-powdered parsley
• finely-powdered thyme
• 3 or 4 finely-minced shallots
• a good-sized piece of butter
• ½ pint of boiling stock or water
• a tablespoonful of ketchup
• the strained juice of half a lemon
• 2 tablespoonfuls of either port or claret

Method

1. 1

   Remove the skins from the kidneys; cut them lengthwise into slices.

2. 2

   Season each piece with salt and cayenne, and dip into parsley and thyme.

3. 3

   Melt butter in a frying-pan, and put in the kidneys.

4. 4

   Let them brown on both sides.

5. 5

   When nearly cooked, dredge flour quickly over them; add boiling stock or water, ketchup, and lemon juice.

6. 6

   When the gravy is just boiling, lift out the kidneys, put them on a hot dish; add port or claret to the sauce, let it boil for 1 minute, then pour it over the meat.

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, Stewed h la Francaise. — Remove the skins from 6 kidneys ; cut them lengthwise into slices J inch thick. Season each piece with salt and cayenne, and dip into some finely-powdered parsley and thyme, two-thirds of the former and one of the latter ; 3 or 4 finely-minced shallots may be added. 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 J pint of boiling stock or water, a tablespoonful of ketchup, and the strained juice of half a lemon. When the gravy is just boiling, lift out the kidneys, put them on a hot dish ; add 2 tablespoonfuls of either port or claret

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