Devilled Sheep’s Kidneys 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 14 days ago
Not a recipe: No

Ingredients (5)

two sheep’s kidneys ↝ Kidney [Liver and organ meats]
half ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little red pepper ↝ Peppers, bell, red, raw [Vegetables and Vegetable Products]
a little fresh butter about the size of a pea ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
buttered toast

Instructions (10)

Remove the skin from the sheep's kidneys and cut them in halves.
Put about half ounce of fresh butter into an enamelled frying pan and make it hot.
Lay the kidneys in the butter, cut side down.
Cook over a brisk fire with the stove top off for five minutes.
Turn once.
Replace the stove top and stand the frying pan on it again for five to ten minutes more.
Have ready enough buttered toast to take half a kidney on each slice of toast.
Dust the kidneys with a little red pepper before placing on the toast.
Put on each kidney a little fresh butter about the size of a pea.
Place on the toast and serve very hot.

Original Text

Devilled Sheep’s Kidneys on Toast

Remove the skin from say two sheep’s kidneys and cut them in halves. Put into an enamelled frying pan about half ounce of fresh butter and make it hot. Lay the kidneys in the butter the cut side down. Cook over a brisk fire with the stove top off for five minutes. Turn once. Then replace the stove top and stand the frying pan again on it for five to ten minutes more. Have ready enough buttered toast to take half a kidney on each slice of toast. Dust the kidneys with a little red pepper before placing on the toast. Put on each kidney a little fresh butter about the size of a pea, place on the toast and serve very hot. Ox kidney may be used in the same way cut into slices.

Notes

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