Sheep’s Kidneys
From Cookery for every household, 1914
Serves 2
Kidneys may also be made into a stew.
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 Cookery for every household (1914) by Florence B. Jack, page 1005. The excerpt below is the record exactly as published.
Sheep’s Kidneys Split the kidneys in halves, and remove the skin and core. Wrap each piece in a thin rasher of bacon, and when all are ready place them in a well-greased bag. Seal up and cook in a hot oven from 10 to 15 minutes. Or, the bacon may be omitted and the kidney fixed on a skewer the same as for broiling. Seasoning and a little butter should be added
Cook this with the app: pantry check, scaling, and the assistant.