Pork Kidneys

Ingredients

• 1 % lbs. pork kidneys
• % lb. of butter
• 1 pt. of bouillon
• 1 % tbsps. of flour
• 1 % tbsps. of vinegar
• Salt, pepper

Method

1. 1

   Cut kidneys into 0.25 inch slices, fry in hot butter for 1 minute.

2. 2

   Add salt, pepper, flour, bouillon, and vinegar, cook for 1-2 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 38. The excerpt below is the record exactly as published.

PORK KIDNEYS. Quantity for 6 Persons. 1 % lbs. pork kidneys % lb. of butter Salt, pepper 1 pt. of bouillon 1 % tbsps. of flour 1 % tbeps. of vinegar Preparation: The kidneys are cut crosswise into 1/4 inch slices and fried in the hot butter 1 minute. Salt and pepper, stir in the flour, cook another minute and pour in bouillon and vinegar and cook 1 to 2 minutes more, stirring constantly. Have a good hot fire. The kidneys are tender when they do not look red any longer. If they cook too long, they get hard. Serve at once. No. 21— PORK RAGOUT OR PORK PEPPER. Quantity for 6 Persons. 2 lbs. of lean pork 1 % tbsps. of vinegar

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