Stewed Kidneys

Ingredients

• a pair of fresh kidneys
• 2 T butter
• 2 T flour
• 1 c stock or water
• 1 T chopped celery
• 1 T catsup
• 1 T chopped parsley
• salt to taste
• pepper to taste

Method

1. 1

   Split the kidneys in halves, remove fat and sinew, cover with cold water, heat without boiling.

2. 2

   Drain, cut into small pieces, cover with cold water, heat again.

3. 3

   Melt butter in a frying pan, add flour, stir in stock when brown.

4. 4

   Cook, then add salt, pepper, celery, ketchup, and kidney pieces.

5. 5

   Stir until heated, sprinkle with parsley, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 115. The excerpt below is the record exactly as published.

STEWED KIDNEYS POTATOES AU GRATIN TOMATOES WITH SAVORY CUSTARD CHOCOLATE MOUSSE Stewed Kidneys Split a pair of fresh kidneys in halves, removing the white fat and sinew from the center. Cover with cold water and let heat over a moderate fire, taking care, however, that the water does not boil. When hot, drain from the water and cut into small pieces. Cover again with cold water and heat, not to the boiling point however, or the kidneys will harden. Melt 2 T butter in a frying pan, add 2 T flour, and when brown stir in i c stock or water. Cook several minutes, then add salt, pepper to taste, i T chopped celery, i T cat- sup, and the pieces of kidney. Stir until well heated throughout, sprinkle i T chopped parsley

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