Stewed Kidneys (English)

Ingredients

• three lamb kidneys
• 3 ozs. of oil
• a tablespoonful of flour
• a cupful of wine
• one of gravy
• the juice of half a lemon
• chopped parsley

Method

1. 1

   Remove the skin from the kidneys, split them, and cut into small slices.

2. 2

   Heat oil in a pan, add chopped onion, then the kidneys, salt, and pepper.

3. 3

   Stir until evenly coloured, sprinkle with flour, mix well.

4. 4

   Add wine and gravy, stir until boiling, cook for 2 more minutes, season, and add lemon juice and parsley before serving.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 13. The excerpt below is the record exactly as published.

STEWED KIDNEYS (English) ZTake away the skin from three lamb kidneys; split them lengthwise in halves; take out the white nerve from the centre, and cut each half into small slices. Put 3 ozs. of oil in a pan, colour in it a small chopped onion, add the sliced kidneys, salt, pepper. Stir with a spoon briskly 40 Allied CooKery over a good fire until all the pieces are equally coloured; sprinkle with a tablespoonful of flour; mix and stir well. Add a cupful of wine and one of gravy, stir until boiling. Cook two minutes longer ; taste if well seasoned; at the last add the juice of half a lemon and chopped parsley

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