Kidney Sauté—Another Way

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (9)

one or two sheep’s kidneys ↝ Kidney [Liver and organ meats]
an ounce of butter or dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
one or two slices of onion cut thin ↝ Onions, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of bovril
a little Worcester sauce (one teaspoonful)
a dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a breakfast-cup of hot water ↝ Water, tap [Tap water]

Instructions (9)

Skin and split the kidneys.
Lay each half, flat side down, in a frying pan with the heated butter or dripping.
Place on a quick fire, add the thinly sliced onion, pepper and salt.
Remove from the fire and cut the kidneys up.
Place again on the stove, add the bovril and Worcester sauce.
Mix the flour smoothly with water, then add to the kidneys.
Add half a breakfast-cup of hot water to the kidneys.
Stir and keep boiling for twenty minutes.
Serve hot, either alone or within a wall of freshly mashed potatoes.

Original Text

Kidney Sauté—Another Way

Take one or two sheep’s kidneys, skin and split them. Lay each half, flat side down, in a frying pan with an ounce of butter or dripping, heated. Place on a quick fire, add one or two slices of onion cut thin, pepper and salt. Remove from the fire and cut the kidneys up. Place again on the stove, add a teaspoonful of bovril, a little Worcester sauce (one teaspoonful), mix smoothly a dessertspoonful of flour with water, add half a breakfast-cup of hot water to the kidneys. Stir and keep boiling twenty minutes, and serve hot, either alone or within a wall of freshly mashed potatoes.

Notes

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