Stewed Kidneys

Ingredients

• 3 or 4 sheep’s kidneys
• 1 oz. butter
• 1 dessert-sp. flour
• 1 tea-sp. chopped onion
• 1 gill water or stock
• 1 glass red wine
• Seasoning
• Toast

Method

1. 1

   Skin the kidneys, split them and remove the core.

2. 2

   Cut them in slices, and toss them in the flour, seasoning with pepper and salt.

3. 3

   Melt the butter in the blazer, and, when smoking hot, put in the kidney and onion, and stir them about until brown.

4. 4

   Add the stock and wine, and mix well.

5. 5

   Place the blazer over the hot-water pan, cover and cook slowly from 10 to 15 minutes, or until the kidney is tender.

6. 6

   Serve with fingers of dry toast.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 999. The excerpt below is the record exactly as published.

Stewed Kidneys 3 or 4 sheep’s kidneys. 1 oz. butter. 1 dessert-sp. flour. 1 tea-sp. chopped onion. 1 gill water or stock. 1 glass red wine. Seasoning. Toast

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