Stewed Sheep’s Kidneys

Ingredients

• 1 ounce of nice dripping or butter
• some stock, gravy, or water
• a wine-glassful of ketchup
• the same quantity of wine
• salt
• pepper

Method

1. 1

   Skin the kidneys carefully; then cut them in halves or slices, as preferred.

2. 2

   Melt the dripping or butter in a stewpan; add some chopped onion, chopped parsley.

3. 3

   Stew for a few minutes, and stir all the time.

4. 4

   Now add a little flour, stock, gravy, or water, ketchup, wine, salt, and pepper.

5. 5

   Stew very gently for an hour with the lid on.

6. 6

   Serve with fried sippets.

7. 7

   Liver or beef kidney prepared in this manner is good.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 38. The excerpt below is the record exactly as published.

Stewed Sheep’s Kidneys. Skin the kidneys carefully; then cut them in halves or slices, as preferred. Melt 1 ounce of nice dripping or butter in a stewpan; add some chopped onion, chopped parsley. Stew for a few minutes, and stir all the time. Now add a little flour, some stock, gravy, or water, a wine-glassful of ketchup, the same quantity of wine, salt, and pepper

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