456. Pig’s Kidneys

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

Pig’s Kidneys ↝ Pork, pig's feet [Pork]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
chopped parsley ↝ Parsley, raw [Not included in a food category]
eschalot
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of French or common mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a teaspoonful of French or common mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (12)

Cut them open lengthwise.
Season well with pepper and salt.
Egg over with a paste-brush.
Dip into bread-crumbs, with which you have mixed some chopped parsley and eschalot.
Run a skewer through to keep them open.
Broil for about a quarter of an hour over a good fire.
When done place them upon a dish.
Have ready an ounce of butter, with which you have mixed the juice of a lemon, a little pepper and salt, and a teaspoonful of French or common mustard.
Place a piece upon each of the kidneys.
Place in the oven for one minute.
Serve.

Alternative Preparation

Pig’s kidneys may also be sautéd as directed for ox kidneys.

Original Text

456. Pig’s Kidneys.—Cut them open lengthwise, season well with pepper and salt, egg over with a paste-brush, dip into bread-crumbs, with which you have mixed some chopped parsley and eschalot, run a skewer through to keep them open, and broil for about a quarter of an hour over a good fire; when done place them upon a dish, have ready an ounce of butter, with which you have mixed the juice of a lemon, a little pepper and salt, and a teaspoonful of French or common mustard, place a piece upon each of the kidneys, place in the oven for one minute, and serve. Pig’s kidneys may also be sautéd as directed for ox kidneys.

Notes

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