Sauted Kidney

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 (8)
Instructions (14)
  1. Remove the skins and cores from the mutton kidneys, and cut them into slices crosswise about barely a quarter of an inch thick.
  2. Season the kidney slices with a little pepper and salt.
  3. Put one and a half ounces of butter in a sauté pan and heat it until hot but not browned.
  4. Add the kidney slices to the hot butter and shake the pan over the fire for about two minutes.
  5. Turn the kidney slices into a pointed strainer to drain the fat.
  6. Clean out the pan.
  7. Add about one tablespoonful of sherry to the pan and heat it.
  8. Add half an ounce of glaze and three or four tablespoonfuls of brown sauce to the pan.
  9. Boil the sauce mixture for two or three minutes.
  10. Add the kidney slices to the sauce, but do not let them boil.
  11. Pile the kidney slices on a hot dish with the sauce around them.
  12. Garnish with five or six little bunches of fried potatoes.
  13. Serve for breakfast, luncheon, or entrée.
  14. Kidneys prepared this way can also be served in an omelet for breakfast, luncheon, or second course.
Original Text
Sauted Kidney. (Rognon sauté.) Take four mutton kidneys, remove the skins and cores, and cut them into slices crosswise about barely a quarter of an inch thick, and season with a little pepper and salt; put one and a half ounces of butter in a sauté pan, and let it get hot but not browned ; put the slices of kidney into the pan as soon as the butter is quite hot, and keep shaking about in the pan over the fire for about two minutes; then turn them into a pointed strainer, and let the fat they were cooked in drain from them ; clean out the pan, and put in it about one tablespoonful of sherry ; when this is hot add half an ounce of glaze and three or four tablespoonfuls of brown sauce, let this boil up for two or three minutes, then add the slices of kidney, but do not let them boil, or they will shrivel up and become tough ; pile them on a hot dish with the sauce round, and garnish with five or six little bunches of fried potatoes. Serve for breakfast, luncheon, or entrée. Kidneys prepared the same way can be served in an omelet for breakfast, luncheon, or second course.
Notes
—