Stewed Kidneys

Ingredients

• 4 kidneys
• % a small onion
• 1 oz. butter
• 3 teaspoonfuls of flour
• pepper to taste
• salt to taste

Method

1. 1

   Cut kidneys into small pieces, roll in flour, and fry with chopped onion in butter until brown.

2. 2

   Add pepper, salt, and enough cold water to cover.

3. 3

   Stew gently for an hour, thickening with flour before done.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 35. The excerpt below is the record exactly as published.

pepper to taste. Cut the scrag, or breast of lamb, in pieces, and put in a stewpan with water enough to cover it. Cover the stewpan closely and let it simmer or stew for fifteen or twenty minutes; take off the scum, then add a tablespoonful of salt and a quart of canned peas; cover the stewpan and let them stew for half an hour; work a small table- spoonful of wheat flour with three tablespoonfuls of butter, and stir it into the stew; add pepper to taste; let it simmer together for ten minutes. Lamb Chops — A little butter, a little water, enough potatoes to fill a small dish, 1 teacupful of cream. 76 White Ribbon Cook Book. Lamb chops are excellent cooked this way: Put them in a frying-pan with a very little water, so little that it will boil away by the time the meat is tender; then put in lumps of butter with the meat and let it brown slowly; there will be a brown, crisp surface, with a fine flavor. Serve for breakfast with potatoes cooked thus: Choose the small ones and let them boil till they are tender; drain off the water, and pour over them, while still in the kettle, at least one teacupful of cream; mash them smoothly in this. Shoulder of Mutton (Boiled with Oysters) — A little pepper, a piece of mace, about 2 dozen oysters, a little water, an onion, a few pepper- corns, about 3^ pint of good gravy, a tablespoon- ful of flour and butter. Hang it some days, then salt it well for two days; bone it, and sprinkle it with pepper and a piece of mace pounded; lay some oysters over it, and roll the meat up tight and tie it. Stew it in a small quantity of water, with an onion and a few peppercorns, till quite tender. Have ready a little good gravy, and some oysters stewed in it: thicken this with flour and butter, and pour over the mutton, when the tape is taken off. The stewpan should be kept covered. Sweetbreads — Half boil them, and stew them in a white gravy; add cream, flour, butter, nut- meg, salt and white pepper. Or do them in brown sauce seasoned. Or parboil them, and then cover them with crumbs, herbs and season- ing, and brown them in a Dutch oven. Serve with butter and mushroom catsup or gravy. N. B. — If there is no oven at hand, they may be toasted before the fire upon a toasting fork. Fried Sweetbreads — After they are par- boiled and cold, split in halves and cut into pieces as large as very large oysters, wipe dry Meats. 77 and dip in beaten egg, then in fine cracker crumbs; fry in hot lard or butter same as oysters; sprinkle with salt before dipping in egg. Serve hot; garnish with parsley. Sweetbreads (Larded) — A couple of sweet- breads, a few strips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of sweetbreads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold take them out, dry them, and lard them quickly with fine strips of bacon. Put a slice of fat bacon in a stewpan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock; lay the sweetbreads on this, and let them gently stew till quite done, basting the top occa- sionally with the liquor. When cooked, strain the liquor, skim off superfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with sauce over them. Kidneys (a la Brocliette) — Plunge some mutton kidneys in boiling water; open them down the center, but do not separate them; peel and pass a skewer across them to keep them open, pepper, salt, and dip them into melted butter, broil them over a clear fire on both sides, doing the cut side first; remove the skewers, have ready some maitre d'hotel butter, viz.: butter beaten up with chopped parsley, salt, pepper, and a little lemon juice. Put a small piece in the hollow of each kidney, and serve very hot. Stewed Kidneys — 4 kidneys, % a small onion, 1 oz. butter, 3 teaspoonfuls of flour, pep- per and salt to taste

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