Stewed Kidneys

Ingredients

• heaping tablespoon butter
• half a cup tomato cat 8up
• pint boning water
• heaping tablespoon flour
• small onion
• small carrot
• salt
• pepper

Method

1. 1

   Dust sliced kidneys with flour, pepper, and salt.

2. 2

   Brown flour in butter, mix with water, add kidneys, and simmer until done.

3. 3

   Serve over buttered toast, garnished with croutons.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 354. The excerpt below is the record exactly as published.

stewed kidneys overj gravy and all. Or put a small onion, or two heaping table* spoons chopped onion, in frying pan with one heaping tablespoon butter and set over fire where butter will simply melt. Cut kidneys into pieces one-half inch square, put in pan and fry very quickly about five minutes, add heaping tablespoon flour and stir till flour browns, then pour in a pint boning water and half a cup tomato cat 8up,or two tablespoons of any good table sauce, add a seasoning of salt and pepper, stir until all are smoothly blended, let them cook ten minutes, and serve the dish at once, garnished with croutons. If the fire is hot the kidney ought to be cooked in twenty minutes ; it is not necessary to parboil kidney, or to cook it for a long time, and the more quickly it is cooked the more tender it will be ; the kidney should be quite brown before the flour is put with it, then the gravy will be brown. Boiled Tongue. — Boil tongue. in salted water until it can pierced with a fork, peel, place the tongue in saucepan with one cup water, half cup vinegar, four tablespoons sugar, and cook till liquid is evaporated. Serve garnisl^ed with tufts of cauliflower or brussels sprouts. The tongue may be trussed while hot in the form of an arch, by putting it to press on its side between two dishes with a weight on top, and when cool trim it smooth, or with a small, sharp knife carve the surface so as to represent leaves. Or place it with the root end against the back of dresser, and put a strong fork in top of tongue ; this will make it as- sume an erect and nice appearance. Let it get quite cold, plaze it, omar mentwith a paper rufl^and a vegetable flower, and garnish with aspic jelly. If hot serve with spinach. Boiled tongue is nice served with Polish Sauce made as follows : Skin the tongue while hot and put inanother pan with slices of pork, an onion, sliced carrots^ spices and calf s foot. Stew till brown, dust with little flour and thin the gravy and sauce with a cup vinegar. Boil a few moments, take out tongue, strain sauce and add two ounces each currants and whole almonds, blanched, and pour over the tongue. Another way of pre- paring is to half boil the tongue and then stew it in a sauce mam of a little broth, flour, parsley, one small onion, small carrot

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