Stewed Lambs' Kidneys

Ingredients

• six kidneys
• two tablespoons butter
• two-thirds cup water or brown stock

Method

1. 1

   Soak, pare, remove fat from kidneys, and cut in slices.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Melt butter, add kidneys, and cook for eight minutes.

4. 4

   Dredge with flour, pour in water or stock, and cook for six minutes.

5. 5

   Season with salt, pepper, onion juice, and Worcestershire sauce.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 19. The excerpt below is the record exactly as published.

Stewed Lambs' Kidneys Soak in cold water, pare, remove fat from centres, and cut in slices six kidneys ; sprinkle io5 Chafing Dish Possibilities with salt and pepper. Melt two tablespoons butter, add kidneys, and cook eight minutes. Dredge thoroughly with flour, pour on gradu- ally two-thirds cup water or brown stock

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