Ragout of Kidneys

Ingredients

• 6 lambs’ or 4 veal kidneys
• ¥ tablespoon finely chopped onion
• Salt
• pepper
• 3 tablespoons flour
• 4 tablespoons butter
• 11% cups hot Brown Stock (p. 144)

Method

1. 1

   Scald, skin, and soak kidneys in cold water for 30 minutes.

2. 2

   Slice, season, and sauté in butter for 5 minutes.

3. 3

   Remove to a hot dish.

4. 4

   Cook onion in remaining butter until brown, add flour and stock slowly, bring to a boil, strain, and add kidneys.

5. 5

   Optionally add mushroom caps and white wine.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 134. The excerpt below is the record exactly as published.

RAGOOT OF KIDNEYS 6 lambs’ or 4 veal kidneys ¥ tablespoon finely chopped onion Salt, pepper 3 tablespoons flour 4 tablespoons butter 11% cups hot Brown Stock (p. 144)

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