Veal Kidney (a la maitre d'hotel)
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 7-8 minutes to broil; 3-4 minutes to mix sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2141. The excerpt below is the record exactly as published.
Veal Kidney (a la maitre d'h6tel).— Cut a veal kidney in half lengthwise. Season the pieces with salt and pepper, dip them in clari- fied butter, and afterwards in bread-crumbs, and broU until sufficiently cooked. Put two ounces of the freshest butter into an enamelled saucepan, add a dessert-spoonful of finely- minced parsley, a pinch of salt, another of pepper, and a tea-spoonful of strained lemon- juic
Cook this with the app: pantry check, scaling, and the assistant.