407. Ox-Kidneys

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

a nice fresh ox-kidney ↝ Kidney [Liver and organ meats]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a tablespoonful of flour, for each pound weight of kidney ↝ Flour, 00 [Cereal Grains and Pasta]
half a teaspoonful of salt, for each pound weight of kidney ↝ Salt, table, iodized [Spices and Herbs]
half the quantity of pepper, for each pound weight of kidney ↝ Spices, pepper, black [Spices and Herbs]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a gill of water ↝ Water, tap [Tap water]
half a glass of sherry
a little browning ↝ Sugars, brown [Sweets]
Broth ↝ Soup, broth [Soups, broth-based]
a little chopped eschalot
parsley ↝ Parsley, raw [Not included in a food category]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little catsup ↝ Catsup [Vegetables and Vegetable Products]

Instructions (10)

Cut a nice fresh ox-kidney into slices, each being about the size of a half-crown piece, but double the thickness (avoiding the white part, or root, which is tough and indigestible).
Put a quarter of a pound of butter into a stewpan upon the fire, and when very hot but not black, put in the pieces of kidney, stirring them round with a wooden spoon three minutes over a brisk fire.
Then add, for each pound weight of kidney, half a tablespoonful of flour, half a teaspoonful of salt, half the quantity of pepper, and a little sugar.
Moisten with a gill of water and half a glass of sherry, add a little browning if handy, and let simmer gently for five minutes, stirring them round occasionally.
If too thick, add a few drops more of water, the same should be sufficiently thick to adhere to the back of the spoon.
Pour them out upon your dish, and serve very hot.

Alternative Preparation: Broiled or Sautéd

By cutting an ox-kidney lengthwise in three slices, it might be broiled or sautéd.
If for gentlemen, season rather highly, but if ladies are to be the partakers, season more moderately.
A little gravy may be served with it, to which you have added a little catsup; the root of the kidney must not be cut away in this case, although not eatable.

Additional Uses

Ox-kidneys are also an excellent addition to beef-steak puddings and pies.

Original Text

407. Ox-Kidneys.—Cut a nice fresh ox-kidney into slices, each being about the size of a half-crown piece, but double the thickness (avoiding the white part, or root, which is tough and indigestible), then put a quarter of a pound of butter into a stewpan upon the fire, and when very hot but not black, put in the pieces of kidney, stirring them round with a wooden spoon three minutes over a brisk fire; then add, for each pound weight of kidney, half a tablespoonful of flour, half a teaspoonful of salt, half the quantity of pepper, and a little sugar, moisten with a gill of water and half a glass of sherry, add a little browning if handy, and let simmer gently for five minutes, stirring them round occasionally; if too thick, add a few drops more of water, the same should be sufficiently thick to adhere to the back of the spoon, pour them out upon your dish, and serve very hot. Broth might be used instead of water if convenient, but then the seasoning should be a little diminished, a little chopped eschalot, parsley, or a few mushrooms, would be an improvement.

By cutting an ox-kidney lengthwise in three slices, it might be broiled or sautéd; if for gentlemen, season rather highly, but if ladies are to be the partakers, season more moderately; a little gravy may be served with it, to which you have added a little catsup; the root of the kidney must not be cut away in this case, although not eatable. Ox-kidneys are also an excellent addition to beef-steak puddings and pies.

Notes

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