Stewed Kidneys and Mushrooms

Ingredients

• some kidneys
• some mushrooms
• pepper
• salt
• a dredging of flour
• a good-sized piece of butter
• a little stock
• half a glass of port wine
• a few drops of Worcester sauce
• some chopped parsley
• about an hour or an hour and a half to simmer

Method

1. 1

   Skin and slice kidneys, chop mushrooms.

2. 2

   Simmer kidneys with pepper, salt, flour, butter, and stock until tender.

3. 3

   Add mushrooms, cook slowly, then add port wine, Worcester sauce, and parsley.

4. 4

   Serve with potato puree.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

Stewed Kidneys and Mushrooms Skin some kidneys, slice them small ; and peel some mushrooms, trim them, and chop them up F 66 COOKERY A LA MODE roughly. Put the kidneys into a Gourmet Boila with pepper, salt, a dredging of flour, and a good-sized piece of butter and a little stock. Let them simmer till getting tender, then add the mushrooms, and let all cook slowly till done. Add half a glass of port wine, a few drops of Worcester sauce, and some chopped parsley. It will take about an hour or an hour and a half to simmer

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