Stewed Kidney

Ingredients

• half an ox kidney
• two sheep’s kidneys
• a quart of stock or water
• one ounce of butter
• one ounce of flour

Method

1. 1

   Remove skin and kernel from the kidneys and cut into small pieces.

2. 2

   Stew them slowly in stock or water for about two hours until tender.

3. 3

   Melt butter, stir in flour, and gradually add the kidney liquor until smooth.

4. 4

   Add this to the kidneys with pepper and salt a quarter of an hour before serving.

5. 5

   Arrange on a dish with mashed potatoes or boiled rice.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 99. The excerpt below is the record exactly as published.

Stewed Kidney. Take half an ox kidney, or two sheep’s kidneys; remove the skin and kernel ; cut up the kidney into small pieces. Stew them slowly in a quart of stock or water for about two hours, till quite tender. Melt in a small pan one ounce of butter or dripping ; stir into it one ounce of flour

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