Calf’s Kidney on Toast

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (17)
  1. Skin and split in two a calf’s kidney.
  2. Melt in a frying pan about an ounce of fresh butter.
  3. Place the kidney in this with one very thin slice of Spanish onion for each half of kidney.
  4. Add one rasher of bacon, chopped very fine, to the pan.
  5. Cook as for sheep’s kidneys, but without the red pepper.
  6. Prepare some hot toast.
  7. Lay upon it the slice of onion, which should be kept whole if possible, and then the kidney.
  8. Dust a little portion of the bacon over it with a little pepper and salt.
  9. Turn the butter out of the pan.
  10. Put a little meat juice from under the dripping (about an egg-cupful) and half a tablespoonful of white wine into the pan.
  11. Add the juice of a quarter of a lemon (half a teaspoonful of vinegar will serve if the lemon is not available).
  12. Thicken with a little flour and water (first mixed smooth).
  13. Pour the sauce through a gravy strainer over the kidney.
  14. Serve very hot.
Preparing the Toast
  1. Take as many pieces of dry bread as required.
  2. Fry quickly in a little good dripping to a crisp brown.
  3. It should then remain quite crisp even when the gravy is turned over it.
Original Text
Calf’s Kidney on Toast Skin and split in two a calf’s kidney. Melt in a frying pan about an ounce of fresh butter, and place the kidney in this with one very thin slice of Spanish onion for each half of kidney—one rasher of bacon, chopped very fine, to be put in the pan also. Cook as for sheep’s kidneys, but without the red pepper. Prepare some hot toast, lay upon it the slice of onion, which should be kept whole if possible, and then the kidney. Dust a little portion of the bacon over it with a little pepper and salt. Turn the butter out of the pan, put a little meat juice from under the dripping (about an egg-cupful) and half a tablespoonful of white wine, the juice of a quarter of a lemon (half a teaspoonful of vinegar will serve if the lemon [Pg 39]is not available), thicken with a little flour and water (first mixed smooth), and pour through a gravy strainer over the kidney. Serve very hot. The best way to prepare the toast is as follows:— Take as many pieces of dry bread as required and fry quickly in a little good dripping to a crisp brown. It should then remain quite crisp even when the gravy is turned over it.
Notes
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