Stewed Kidneys

Ingredients

• as many kidneys as are required for a dish
• one and a half ounces of clarified dripping
• one ounce of chopped onion
• one ounce of flour
• one ounce of cornflour
• one pint of stock
• season with salt
• season with pepper
• one dessertspoonful of tomato sauce
• one teaspoonful of Harvey sauce

Method

1. 1

   Boil kidneys, remove skin, cut in half, and flour.

2. 2

   Fry in dripping for six minutes.

3. 3

   Make sauce with remaining dripping, onion, flour, cornflour, and stock.

4. 4

   Simmer, add kidneys, and cook in boiling water for two hours.

5. 5

   Serve with mashed potatoes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 115. The excerpt below is the record exactly as published.

season with pepper, salt, and a little finely chopped parsley and onion, and roll them up; then dust lightly with the flour. Cut half a pound of ox kidney into thin slices, fry these lightly and quickly in a small quantity of boiling dripping, and put them aside to cool. Chop the bacon coarsely and then proceed to fill the pie-dish; butter the latter and place a layer of meat rolls in it; then cover them with some slices of fried kidney, and sprinkle over some of the chopped bacon. Then put more meat rolls and kidney and bacon and pour in sufficient stock, seasoned with pepper and salt to nearly fill the dish; cover it, and put it into a moderate oven for two hours. When the meat has cooled, add a little more stock, if necessary, and put on a dripping-paste; brush it over with some beaten yolk of egg, and bake in a well-heated oven until the crust is evenly browned. Steak and Tomato Pudding. Mix some fine salt with a dust of cayenne, some black pepper STANDARD COOKERY. 165 and a little grated nutmeg. Cut about a pound and a half of lean steak into moderately small thin slices; dust them with some prepared salt, and roll them up. Shred six ounces of refined beef suet with a sharp knife and put it into a bowl with one pound of flour, a pinch of salt and a teaspoonful of baking powder; rub the suet into sufficient cold water to mix it to a smooth and fairly soft paste. Turn the paste on to a floured board, and roll it out to about one-third of an inch in thickness, then line a pudding dish (which has previously been buttered) with it. Remove the skin from some firm tomatoes, cut them into quarters and take out the seeds. Place a layer of meat rolls in the bowl, cover them with some pieces of tomato, then scatter a little bacon and onion over them and continue in the same way until the dish is full. Pour in rather less than half a pint of stock (or water) and cover in the pudding with a layer of the paste about a quarter of an inch thick; trim it neatly and moisten the edge and press it well against the under paste so that it may adhere. Dip a pudding cloth into boiling water, wring it and flour it, then tie it securely over the dish. Have ready a saucepan contain- ing boiling water; put in the pudding, and let it cook steadily for four hours, taking care that the water does not boil over the top of the dish. Stewed Roast Beef. Roast a piece of lean beef before an open fire until it is half done, basting from time to time with butter. Now take the juice of twelve moderate-sized onions, add sufficient bread- crumb to absorb it, and one pound of fresh butter. Mix thoroughly into a smooth paste and season with pepper and salt. Now place the mixture in a stewpan and stir in suffi- cient strong stock to make a thick sauce. When this has simmered five minutes place in it the piece of beef cut into slices. Cover and simmer until thoroughly done. The sauce should be strained, thickened with the yolks of three eggs, and poured over the slices of beef arranged in a pile on the dish. Stewed Roast Beef. (Another Method.) Cut some cold roast beef into small square dice and place them in a saucepan with two tablespoonfuls of butter. Stir constantly over the fire till the meai'.is lightly browned, then add half a cupful of stock, four tablespoonfuls of good tomato catsup, a sliced onion, a minced green chili, and a pinch of 166 STANDARD COOKERY. pepper. Mix well, cover closely, and simmer very gently for twenty minutes. The stew should be served with a border of boiled rice. Stewed Kidneys. Place as many kidneys as are required for a dish in boiling water for a few minutes, then remove the skin, cut them in two and take out the core. Wipe them, flour them lightly and fry them quickly in a small quantity of hot dripping for six minutes; then put aside while the sauce is made. Add sufficient clarified dripping to that in which the kidneys were cooked to make up one and a half ounces and fry one ounce of chopped onion in it until it is a light brown; then stir in one ounce of flour and one ounce of cornflour, and pour in gradually, stirring all the time, one pint of stock (or water) ; when the sauce is smooth and thick, season it with salt, pepper, and a little nutmeg, and add one dessertspoonful of tomato sauce, one teaspoonful of Harvey sauce

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