Stewed Kidney, A La Ceole
From Around-the-world cook book, 1913
Serves 1
Kidneys do not require long cooking; avoid boiling hard.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 27. The excerpt below is the record exactly as published.
STEWED KIDNEY, 1 LA CEEOLE NEW ORLEANS Veal kidneys, 3 (or 1 fresh beef-kidney), Butter, 1 tablespoon, Sherry, 1 wine-glass. Chopped parsley, 1 teaspoon. Bay leaf, 1, Salt, pepper, thyme
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