Stewed Kidneys

Ingredients

• two kidneys
• one tablespoonful of butter
• one tablespoonful of flour
• a quarter of an onion
• a cup of good gravy
• half a cup of boiling water

Method

1. 1

   Soak kidneys in salt and water, remove the core, cut into small pieces.

2. 2

   Brown butter and flour with onion, add kidneys, cook five minutes, then add gravy or boiling water.

3. 3

   Simmer for ten minutes and serve on toast.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 39. The excerpt below is the record exactly as published.

Stewed Kidneys. Potatoes au Ch'otin, Plain Muffins. Sliced Oranges. Stewed Kidneys. — Soak two kidneys in salt and water half an hour ; take out the core, and cut the remainder into small piece^. Brown a tablespoonful of butter and one of flour together with a quarter of an onion sliced ; lay the pieces of kidney in this, and let them cook five minutes. Add a cup of good gravy ; or, if this is lacking, half a cup of boiling water

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