Mutton Kidneys Stewed with Wine

Ingredients

• two veal kidneys
• four sheep's kidneys
• a little butter
• a quarter of a pint of champagne, sherry, or any light wine
• a little salt
• cayenne
• a table-spoonful of ketchup
• a table-spoonful of good stock

Method

1. 1

   Slice kidneys and fry in butter until browned.

2. 2

   Drain, place in a saucepan, and add wine, salt, cayenne, ketchup, and stock.

3. 3

   Simmer gently until tender.

4. 4

   Serve hot.

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.

Mutton Kidneys Stewed with Wine. — Slice two veal or four sheep's kidneys, and fry them in a little butter until nicely browned on both sides. Drain them from the butter, put them into a clean saucepan, and pour over them a quarter of a pint of cham- pagne, sherry, or any light wine. Add a little salt and cayenne, a table-spoonful of ketchup, and a table-spoonful of good stock

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