Stewed Kidneys

Ingredients

• Six sheep kidneys
• two tablespoonfuls of butter
• quarter of an onion cut in small pieces
• one tablespoonful of kitchen bouquet
• one teaspoonful of Worcestershire sauce
• one teaspoonful of tomato ketchup
• dash of paprika
• salt to taste
• pepper to taste
• half a cup of boiling water

Method

1. 1

   Cut kidneys in small slices, removing all fat and gristle.

2. 2

   Have your frying pan very hot, put in your butter, when melted put in onion and brown, add kidneys, dredge thoroughly with flour, cook quickly for five minutes, stirring all the time; add all other ingredients with boiling water, and cook about ten minutes.

3. 3

   A tablespoon of sherry wine just before serving is a good addition.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 51. The excerpt below is the record exactly as published.

STEWED KIDNEYS. Six sheep kidneys, must be perfectly fresh, two tablespoon- fuls of butter, quarter of an onion cut in small pieces, one table- spoonful of kitchen bouquet, one teaspoonful of Worcester- shire sauce, one teaspoonful of tomato ketchup, dash of paprika, ENTREES. 79 $alt and pepper to taste. Cut kidneys in small slices, remov- ing all fat and gristle. Have your frying pan very hot, put in your butter, when melted put in onion and brown, add kid- neys, dredge thoroughly with flour, cook quickly for five min- utes, stirring all the time ; add ail other ingredients with half a cup of boiling water, and cook about ten minutes. A table- spoon of sherry wine just before serving is a good addition. Kidneys must be cooked quickly or they become tough. Mrs. Henry Worthington. PIGS IN BLANKETS. Drain large oysters — the largest you can get — and wrap each one in a blanket made of the thinnest possible slice of bacon, pinned together with a wooden toothpick ; fry quickly and not too much. Serve on toasted brown bread, with lemon. Mrs. Blanch B. Wotkyns POTATO PATTIES. Mash three or four moderate sized potatos ; add a raw egg to them ; make into the form of little patty cases, fill with a small quantity of minced meat, or of dressed fish ; cover with a small ball of the potato ; brush the outsides over with volk of egg; put into the oven to brown. When done, serve on dish covered with paper. * * Mrs. William S. Cross. SARDINE CANAPE. One can sardines, one tablespoon mustard (dry), one pinch salt, half red pepper, one teaspoon essence of anchovies, one teaspoon Worcestershire sauce, six yolks hard-boiled eggs, two ounces butter. Mix all together, pound thoroughly and pass through a tamis sieve. Spread generously on small toasted biscuit, or small squares of toasted bread. Mrs. William Pridham. DEVILED SHRIMPS. Put one tablespoon of butter in a saucepan, adtt one table- spoon flour, stir together without browning. Add half pint cream, stir constantly until thoroughly cooked and smooth. Add pepper to taste, stir in the yolks of two eggs slightly beaten. When cold, add half teaspoonful mustard. Moisten with two tablespoonfuls catsup. 80 LANDMARKS CLUB COOK BOOK. After mixing shrimps with above, fill shells, dust with bread crumbs and bake until brown. With crab in place of shrimps, add salt to taste. Mrs. L. W. Bunn. SCOTCH WOODCOCK. Two tablespoonfuls of butter

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