Stewed Kidney

Ingredients

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

Method

1. 1

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

2. 2

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

3. 3

   Brown in melted butter, then transfer to a stew-pan.

4. 4

   Pour stock into the frying-pan, stir until boiling, then pour over kidneys and cook slowly for an hour and a half.

5. 5

   Mix flour of rice with catchup and caramel, add to stew-pan, and cook for another half hour.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.

STEWED KIDNEY — BRAISED FILLET OF VEAL. 59 Cook slowly for one hour, stirring constantly meantime, as the perfection of this preparation lies in preserving its exceeding clryness without letting it burn. NOTE.— Only a young rabbit is suitable for this dish, as an old one requires too long for the cooking. The bacon is used for this preparation because of the fine flavour which it imparts, but butter may be substituted for it in cooking the rabbit, if more convenient or desirable. Stewed Kidney. — One pair of ox-kidneys, one ounce of butter, one and one-half ounce of flour, one half ounce of flour of rice, three gills of second stock, one tea-spoonful of salt, one half tea-spoonful of pepper, one dessert-spoonful of mushroom catchup, six drops of caramel

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