Stewed Veal Kidneys

Ingredients

• 2 veal kidneys
• 2 oz. butter or beef dripping
• 1 onion
• 1 oz. flour
• Salt
• Pepper
• 1 table-sp. sherry
• 1 cupful stock or gravy
• Juice of h lemon
• 1 dessert - sp. chopped parsley
• A pinch of nutmeg
• Croutons of fried bread or pastry

Method

1. 1

   Remove the skin from the kidneys and split them in two.

2. 2

   Take out the white nerve from the centre, cut each half into thin slices and toss them in the flour.

3. 3

   Melt the fat in a small stewpan, add the onion finely chopped, and cook it for a few minutes until lightly coloured.

4. 4

   Then put in the kidney, season with pepper, salt, and a pinch of nutmeg, and stir briskly over the fire until the pieces are all equally coloured.

5. 5

   Add the stock and sherry, or other light wine, and stir until boiling.

6. 6

   Cook slowly from 15 to 20 minutes, and add the lemon juice and parsley at the last.

7. 7

   Serve the stew neatly in a hot dish and garnish with croutons of fried bread or pastry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 383. The excerpt below is the record exactly as published.

Stewed Veal Kidneys (Rognons de Veau Sautes) 2 veal kidneys. 2 oz. butter or beef dripping. 1 onion. 1 oz. flour. Salt. Pepper. 1 table-sp. sherry. 1 cupful stock or gravy. Juice of h lemon. 1 dessert - sp. chopped parsley. A pinch of nutmeg. Croutons of fried bread or pastry

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