Stewed Kidneys

Ingredients

• ½ an ox kidney or 2 sheep's kidneys
• ½ oz. flour
• ½ oz. dripping
• about 1 quart cold water
• ¼ teaspoonful salt
• ¼ teaspoonful pepper

Method

1. 1

   Cut the kidney into small pieces, removing all fat; place in a small stew-pan with water and stew slowly for about 3 hours until tender.

2. 2

   Melt dripping in a small pan, stir in flour, add some liquor gradually, stir until smooth, then add to the kidneys with pepper and salt 15 minutes before serving.

3. 3

   Arrange neatly on a dish with mashed potatoes or boiled rice.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 33. The excerpt below is the record exactly as published.

Stewed Kidneys.— Required: y2 an ox kidney or 2 sheep s kidneys ; y, oz. flour ; y2 oz. dripping ; about i quart cold water ; y teaspoonful salt ; ]/ tea- spoonful pepper. Cut the kidney into small pieces, removing all the flit; place them in a small stew-pan with the water; stew slowly for about three hours, till tender. Melt the dripping in a very small pan, stir in the flour; add some of the liquor gradually, stir till quite smooth ; add this with the pepper and salt to the stewed kid- neys a quarter of an hour before they are ready. Arrange neatly on a dish with a wall of mashed potatoes or boiled rice round. Stewed Rabbit and Onions. — Required: y, large or i small rabbit ; 2 large or 4 small onions ; 1 oz. flour ; 1 quart hot water ; 1 tablespoonful ketchup ; y teaspoonful salt ; 1 pinch pepper. Skin and scald the onions ; wipe the rabbit care- fully with a damp cloth ; divide it with a sharp knife into neat pieces ; place them in a stew-pan with the onions, hot water, and ketchup. Stew gently from one and a half to two hours. Half an hour before it is ready, break the flour with a little cold water ; draw the pan to the side to cool a little ; stir in the flour gradually ; crush the onions with a fork. Serve with neatly cut pieces of dry toast. Stewed Rabbit, another way.— Prepare as in last recipe, omitting the onions, and adding half a pound lean bacon cut into thin slices. Stewed Rabbit with Brown Sauce. — Re- quired: y2 large or 1 small rabbit ; y lb. fat bacon cut into thin slices ; 2 tablespoonfuls flour ; 1 oz. MEAT— STEWING. 73 dripping ; about i pint hot water ; % teaspoonful browning ; Va teaspoontul salt ; i pinch PePPer- Wipe the rabbit carefully with a damp cloth ; divide it with a sharp knife into neat pieces. Toss them with half of the flour in a sheet of kitchen paper , brown them with the dripping in a stew-pan 3 sprinkle over them the remainder of the flour 3 toss the pieces in the pan till all the dry flour has disappeared. Draw the pan to one side of the fire 3 add the hot water, browning, salt and pepper. Stew gently for one and a half to two hours. Place the bacon m a cold frying pan ; put it on the fire 3 as soon as it is hot turn the bacon once or twice ; it takes about five minutes to cook and curls when it is ready. When ready place the rabbit in the centre of a dish, pour the sauce over and arrange the fried bacon round it. Spanish Stew. — Required: large or i small rabbit 3 % lb. bacon ; i large or two small onions 3 x pinch salt ; i pinch of pepper. Wipe the rabbit carefully with a damp cloth 3 divide it with a sharp knife into small neat pieces. Skin, scald, and slice the onions. Place a layer of onions in the bottom of an earthenware jar, with the pepper and salt ; then a layer of rabbit 3 after this layers of onions and rabbit until all is in. Place the slices of bacon on the top ; cover the jar tightly with a well- greased paper. Cook in a moderate oven or in a saucepan of boiling water for two hours. It may also be cooked on the hob, but would require nearly three hours. Curry. — Required : lb. beef, mutton, or pork 3 oz. curry 3 1 small apple 3 1 onion 3 oz. flour

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