Stewed Kidneys
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 156. The excerpt below is the record exactly as published.
Stewed Kidneys. — One ox kidney, one quarter pound flour, two ounces butter, two ounces fat bacon, one large onion, eight cloves, one half tea-spoonful salt, one quarter tea-spoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.