Rognons aux Croutes

Ingredients

• Four Kidneys
• Two ounces of Butter
• Two ounces of chopped Ham
• One tablespoonful of chopped Parsley
• Half pint of good Stock
• Fried Bread
• Salt
• Bacon

Method

1. 1

   Skin the kidneys and cut them open.

2. 2

   Place in a stewpan with butter, ham, parsley, stock, and salt.

3. 3

   Cook for five minutes, then serve on rounds of fried bread.

4. 4

   Reduce gravy to one gill, strain, and pour over the kidneys, serving with fried bacon pieces.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 40. The excerpt below is the record exactly as published.

Rognons aux Croutes. Ingredients. Four Kidneys. Two ounces of Butter. Two ounces of chopped Ham. One tablespoonful of chopped Parsley. Half pint of good Stock. Fried Bread. Salt. Bacon

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