Stewed Kidneys
From Tempting dishes for small incomes, 1891
Takes about an hour and a half to simmer the kidneys.
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.
stewed kidneys ; season with pepper and salt. These cannot be stewed too gently or slowly ; they must on no account boil or they will be spoilt. Stewed Kidneys. Skin and parboil kidneys, simmer till tender ; slice, and toss them in a saucepan with butter ; add pepper and salt and a slight dredging of flour. When the flour is well amalgamated with the butter, moisten with a little stock ; add wine, a little minced parsley, and a few drops of Worcester sauce
Cook this with the app: pantry check, scaling, and the assistant.