Sauted Kidneys
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 104. The excerpt below is the record exactly as published.
SAUTED KIDNEYS SIX kidneys, sliced. Put a little butter in an omelet pan on the stove ; when hot put in the kidneys and fry for about a minute. Season, and flour over with a small teaspoonful of flour. Stir, and wet with sufficient light stock to mix ; add the juice of one lemon and a little chopped parsley
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