Sautéed Kidneys (Hot)

Ingredients

• 1 oz. of butter
• a small shallot
• 1 gill of good brown stock

Method

1. 1

   Skin and core the kidneys as before, cut them in slices.

2. 2

   Put 1 oz. of butter into a pan, and melt this, then fry a small shallot in this (cut up), put in the sliced kidneys and fry for about 5 minutes, tossing them occasionally, then sprinkling in rather less than 1 oz. of flour, and stir it all for 3 or 4 minutes longer over the fire, add 1 gill of good brown stock if at hand (water will do, but it is not so nice), stir it all until it boils, then simmer gently for 10 minutes; serve on a wall of mashed potato, with the sauce round.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 26. The excerpt below is the record exactly as published.

Saut6d Kidneys (Hot). Skin and core the kidneys as before, cut them in slices. Put 1 oz. of butter into a pan, and melt this, then fry a small shallot in this (cut up), put in the sliced kidneys and fry for about 5 min- utes, tossing them occasionally, then sprinkling in rather less than 1 oz. of flour, and stir it all for 3 or 4 minutes longer over the fire, add 1 gill of good brown stock

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