Kidneys (No. 95)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Cut the kidneys through the long way.
  2. Score them.
  3. Sprinkle a little pepper and salt on them.
  4. Run a wire skewer through them to keep them from curling on the gridiron, so that they may be evenly broiled.
Broiling
  1. Broil them over a very clear fire.
  2. Turn them often till they are done.
  3. They will take about ten or twelve minutes, if the fire is brisk.
Frying
  1. Fry them in butter.
  2. Make gravy for them in the pan (after you have taken out the kidneys) by putting in a tea-spoonful of flour.
  3. As soon as it looks brown, put in as much water as will make gravy.
  4. They will take five minutes more to fry than to broil.
Sauce
  1. For sauce, use Nos. 318, 355, and 356.
Observation (Optional Addition)
  1. Some cooks chop a few parsley-leaves very fine, and mix them with a bit of fresh butter and a little pepper and salt.
  2. Put a little of this mixture on each kidney.
Original Text
Kidneys.—(No. 95.) Cut them through the long way, score them, sprinkle a little pepper and salt on them, and run a wire skewer through them to keep them from curling on the gridiron, so that they may be evenly broiled. Broil them over a very clear fire, turning them often till they are done; they will take about ten or twelve minutes, if the fire is brisk: or fry them in butter, and make gravy for them in the pan (after you have taken out the kidneys), by putting in a tea-spoonful of flour; as soon as it looks brown, put in as much water as will make gravy; they will take five minutes more to fry than to broil. For sauce, Nos. 318, 355, and 356. Obs. Some cooks chop a few parsley-leaves very fine, and mix them with a bit of fresh butter and a little pepper and salt, and put a little of this mixture on each kidney. [154]
Notes
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