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Stewed Ox Kidney
From A year's cookery, 1880
Serves 4
Potatoes or boiled rice are excellent served with this dish.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 112. The excerpt below is the record exactly as published.
teived Ox Kidney. — Take the core out of the kidney, and cut it into neat pieces. Put these into a saucepan with a quart of cold water ; add an onion stuck with two cloves, and a little pepper and salt ; simmer all gently together for about an hour and a half. Twenty minutes before the kidney is to be taken up melt an ounce of butter or dripping in a stewpan, stir in a table¬ spoonful of flour, and beat to a smooth paste with the back of a wooden spoon. Add gradually a little of the liquor from the kidney, pour it back into the pan, and boil together for a few minutes. Put m a few drops of sugar browning
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