Stewed Kidney

Ingredients

• One pair of ox-kidneys
• one ounce of butter
• one and one-half ounces of flour
• one-half ounce of flour of rice
• three gills of second stock
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one dessert spoonful of mushroom catsup
• six drops of caramel

Method

1. 1

   Wash the kidneys thoroughly in cold water, dry them, and cut into thin slices.

2. 2

   Dip each piece in a mixture of flour, pepper, and salt.

3. 3

   Brown the kidneys in melted butter.

4. 4

   Transfer to a stew pan, add stock, and cook over low heat for 1.5 hours.

5. 5

   Mix flour of rice with catsup and caramel, add to the stew, and cook for another 30 minutes.

6. 6

   Serve in a covered dish.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 26. The excerpt below is the record exactly as published.

Stewed Kidney. — One pair of ox-kidneys, one ounce of butter, one and one-half ounces of flour, one- half ounce of flour of rice, three gills of second stock, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of mushroom catsup, six drops of carameL

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