Stewed Ox Kidney

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Yield
6.0 persons
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Cut up the kidney in thin slices.
  2. Fry them brown with a bit of butter or fat in a frying-pan, over a brisk fire.
  3. Season with chopped parsley, shalot, pepper and salt.
  4. Shake in a good table-spoonful of flour.
  5. Add a few drops of vinegar, and nearly half a pint of water.
  6. Stir the whole on the fire, while it boils, very gently, for a quarter of an hour.
  7. Serve with a dish of well-boiled or baked potatoes.
Original Text
No. 67. Stewed Ox Kidney. Cut up the kidney in thin slices, fry them brown with a bit of butter or fat in a frying-pan, over a brisk fire, season with chopped parsley, shalot, pepper and salt, shake in a good table-spoonful of flour, add a few drops of vinegar, and nearly half a pint of water; stir the whole on the fire, while it boils, very gently, for a quarter of an hour; this, with a dish of well-boiled or baked potatoes, will produce a cheap and excellent dinner sufficient for six persons.
Notes
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