Beef Kidney with Mustard

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Take an ox kidney, remove the core, cut it up in slices about a quarter of an inch thick, and season it with pepper and salt.
  2. Put two ounces of butter or beef dripping into a pan with four finely minced onions.
  3. Fry these for ten to fifteen minutes.
  4. Add the kidney, cover the pan down, and let these cook together for twelve to fifteen minutes.
  5. Strain off the fat.
  6. Add half a pint of good thick tomato sauce and a dessertspoonful of French vinegar.
  7. Boil up together.
  8. Add a teaspoonful of chopped fresh parsley, and a teaspoonful each of French and English mustard mixed.
  9. Dish on a hot dish with a purée of spinach or endive round as a border.
  10. Serve for an entrée for luncheon or dinner.
Original Text
Beef Kidney with Mustard. (Rognon de Bœuf au Moutard.) Take an ox kidney, remove the core, cut it up in slices about a quarter of an inch thick, and season it with pepper and salt; put two ounces of butter or beef dripping into a pan with four finely minced onions; fry these for ten to fifteen minutes, then add the kidney, cover the pan down, and let these cook together for twelve to fifteen minutes; strain off the fat, then add half a pint of good thick tomato sauce and a dessertspoonful of French vinegar; boil up together and add a teaspoonful of chopped fresh parsley, and a teaspoonful each of French and English mustard mixed; then dish on a hot dish with a purée of spinach or endive round as a border. Serve for an entrée for luncheon or dinner.
Notes
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