KIDNEYS AND TOAST

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

four kidneys ↝ Kidney [Liver and organ meats]
a glass of stock
a few drops of Harvey or Worcestershire sauce
a few drops of Harvey or Worcestershire sauce ↝ Sauce, worcestershire [Soups, Sauces, and Gravies]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
six round pieces of toast
the yolk of a hard-boiled egg ↝ Egg, yolk only, raw [Eggs and omelets]
a pinch of pepper ↝ Spices, pepper, black [Spices and Herbs]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
A few leaves of parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Mince fine four kidneys, place them in a sauce-pan with a glass of stock, a few drops of Harvey or Worcestershire sauce, pepper and salt, and a little chopped parsley; stew slowly.
Have six round pieces of toast buttered; build the mince on it.
Have the yolk of a hard-boiled egg in a pointed strainer, a pinch of pepper and salt, and rub it through the point of a strainer on the top of the toast for a garnish.
A few leaves of parsley may be laid round for a garnish.

Original Text

KIDNEYS AND TOAST.

Mince fine four kidneys, place them in a sauce-pan with a glass of stock, a few drops of Harvey or Worcestershire sauce, pepper and salt, and a little chopped parsley; stew slowly. Have six round pieces of toast buttered; build the mince on it. Have the[52] yolk of a hard-boiled egg in a pointed strainer, a pinch of pepper and salt, and rub it through the point of a strainer on the top of the toast for a garnish. A few leaves of parsley may be laid round for a garnish.

Notes

—