Kidneys (Sheep's). No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

mutton kidneys ↝ Kidney [Liver and organ meats]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
pepper and a bit of butter ↝ Spices, pepper, black [Spices and Herbs]
pepper and a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
“Devil” Sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (2)

With a sharp knife cut mutton kidneys in thin slices, fry them quickly till quite crisp; while frying add pepper and salt; serve in a good gravy.
Or broil them on the gridiron, with pepper and a bit of butter. Serve quite hot, or they are good for nothing.

Original Text

Kidneys (Sheep's). No. 1.
With a sharp knife cut mutton kidneys in thin slices, fry them quickly till quite crisp; while frying add pepper and salt; serve in a good gravy.
Or broil them on the gridiron, with pepper and a bit of butter. Serve quite hot, or they are good for nothing.
“Devil” Sauce is sometimes used for kidneys. See Sauces for Meat.

Notes

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