Steamed Steak and Kidney

Ingredients

• 1 lb. beef steak
• 1 or 2 sheep’s kidneys
• 1 table-sp. chopped onion
• 1 table-sp. flour
• 1 table-sp. water
• Salt
• Pepper
• ltea-sp. chopped parsley

Method

1. 1

   Wipe the steak, trim it, and cut it in four equal-sized pieces.

2. 2

   Skin the kidney and cut it in quarters, removing the fat from the centre.

3. 3

   Then coat both meat and kidney with flour, and season them with pepper and salt.

4. 4

   Put the chopped onion at the bottom of a basin, and lay the steak and kidney on the top.

5. 5

   Pour in the water, cover the basin with a plate or saucer, and steam steadily until the steak feels tender.

6. 6

   Serve the steak on a hot dish with the kidney on the top, pour the gravy and onion round, and sprinkle with the chopped parsley.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 342. The excerpt below is the record exactly as published.

Steamed Steak and Kidney 1 lb. beef steak. 1 or 2 sheep’s kidneys. 1 table-sp. chopped onion. 1 table-sp. flour. 1 table-sp. water. Salt. Pepper, ltea-sp. chopped parsley

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