Stewed Kidneys

Ingredients

• Wash kidneys; soak 1 hour in lukewarm, salted water.
• Cover with cold water;
• cook below boiling point 20 mins.
• roll in flour
• Cover with boiling water
• Serve on toast
• garnish with toast points and parsley

Method

1. 1

   Wash kidneys and soak in lukewarm, salted water for 1 hour.

2. 2

   Drain, remove skin, cut open and remove tubes.

3. 3

   Cover with cold water, heat gradually to boiling, then cook below boiling point for 20 minutes; drain.

4. 4

   Cut into pieces, season, roll in flour, and brown in hot fat.

5. 5

   Cover with boiling water, cover, and cook below boiling for 1.5 hours or until tender.

6. 6

   Thicken with flour mixed to a paste with cold water; season.

7. 7

   Serve on toast, garnished with toast points and parsley.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 12. The excerpt below is the record exactly as published.

STEWED KIDNEYS. 1. Wash kidneys; soak 1 hour in lukewarm, salted water. 2. Drain, remove skin, cut open and remove tubes. 3. Cover with cold water; heat gradually to boiling then cook below boiling point 20 mins. ; drain. 4. Cut into pieces, season, roll in flour, brown in hot fat. 5. Cover with boiling water, cover and cook below boiling 13^2 hours or until tender. Onion may be added. 6. Thicken with flour mixed to a paste with cold water; season. 7. Serve on toast; garnish with toast points and parsley

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