Stewed Lamb Kidneys

Ingredients

• Split six kidneys
• Have a pan ready with hot butter
• add one soupspoonful of flour
• Add one cup of stock or hot water
• salt
• pepper
• add a little sherry wine or chopped parsley

Method

1. 1

   Split kidneys, remove skin, cut in thin slices.

2. 2

   Fry in hot butter for a few seconds.

3. 3

   Remove kidneys, add flour to sauce, simmer until brown.

4. 4

   Add stock or hot water, salt, and pepper, reduce one-half.

5. 5

   Return kidneys to sauce, do not boil.

6. 6

   Before serving, add sherry wine or chopped parsley.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 266. The excerpt below is the record exactly as published.

Stewed lamb kidneys Cultivated brook trout, Hollandaise Rolls Potatoes nature Coffee Roast ribs of prime beef Stewed tomatoes Mashed potatoes Lettuce salad English breakfast tea ice cream LUNCHEON Assorted fancy cakes Grapefruit with cherries Coffee Turkey hash on toast Coffee eclairs SUPPER Oolong tea Welsh rabbit Stewed lamb kidneys. Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley

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