Stewed Kidneys

Ingredients

• twelve Kidneys
• loz. of clarified butter
• 1 table-spoonful of salt
• 1 teaspoonful of pepper
• % pint of Spanish sauce
• four cepes (mushrooms)
• the juice of half a lemon
• 1 teaspoonful of chopped parsley

Method

1. 1

   Pare, trim, and skin the Kidneys, cut them into slices, and cook for five minutes in a frying-pan with clarified butter, salt, and pepper.

2. 2

   Brown well, then add Spanish sauce and mushrooms.

3. 3

   Warm without boiling, add lemon juice and parsley, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 189. The excerpt below is the record exactly as published.

Stewed Kidneys. — (1) Pare, trim, and skin twelve Kidneys, cut them into slices, and cook for five minutes in a frying- pan with loz. of clarified butter, 1 table-spoonful of salt, and 1 teaspoonful of pepper. Brown well, then add % pint of Spanish sauce and four cepes (mushrooms) cut into pieces. Warm without boiling, add the juice of half a lemon, and 1 teaspoonful of chopped parsley

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