Stewed Kidneys

Ingredients

• Two pairs kidneys
• One cup consomme, or stock
• Half small onion, minced
• Two tablespoonfuls butter
• Salt
• pepper
• Juice of half a lemon

Method

1. 1

   Split the kidneys, trim off the fat and skin, and cut each kidney into three or four pieces.

2. 2

   Heat the butter in the blazer, lay in the kidneys, add the onion, the stock, and the seasoning.

3. 3

   Cover, and cook about eight minutes.

4. 4

   Add the lemon-juice, and serve the kidneys on toast or fried bread.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 14. The excerpt below is the record exactly as published.

STEWED KIDNEYS. Two pairs kidneys. One cup consomme, or stock. Half small onion, minced. Two tablespoonfuls butter. Salt and pepper to taste. Juice of half a lemon

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