Jus des Rognons, or, Kidney Gravy

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 90 min Total: 90 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
For the gravy base
For seasoning and liquid
Optional additions
Instructions (9)
  1. Strip the skin and take the fat from three fresh mutton kidneys, slice and flour them.
  2. Melt two ounces of butter in a deep saucepan.
  3. Put in the kidneys, with an onion cut small, and a teaspoonful of fine herbs stripped from the stalks.
  4. Keep these well shaken over a clear fire until nearly all the moisture is dried up.
  5. Pour in a pint of boiling water.
  6. Add half a teaspoonful of salt, and a little cayenne or common pepper.
  7. Let the gravy boil gently for an hour and a half, or longer, if it be not thick and rich.
  8. Strain it through a fine sieve, and take off the fat.
  9. Spice or catsup may be added at pleasure.
Original Text
JUS DES ROGNONS, OR, KIDNEY GRAVY. Strip the skin and take the fat from three fresh mutton kidneys, slice and flour them; melt two ounces of butter in a deep saucepan, and put in the kidneys, with an onion cut small, and a teaspoonful of fine herbs stripped from the stalks. Keep these well shaken over a clear fire until nearly all the moisture is dried up; then pour in a pint of boiling water, add half a teaspoonful of salt, and a little cayenne or common pepper, and let the gravy boil gently for an hour and a half, or longer, if it be not thick and rich. Strain it through a fine sieve, and take off the fat. Spice or catsup may be added at pleasure. Mutton kidneys, 3; butter, 2 oz.; onion, 1; fine herbs, 1 teaspoonful: 1/2 hour. Water, 1 pint; salt, 1/2 teaspoonful; little cayenne, or black pepper: 1-1/2 hour. Obs.—This is an excellent cheap gravy for haricots, curries, or hashes of mutton; it may be much improved by the addition of two or three eschalots, and a small bit or two of lean meat.
Notes
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