Kidney Sauté

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 120 min Total: 120 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Remove the fatty centre of an ox kidney, cut the kidney into thin slices and dice it on a pastry board on which has been poured a good handful of flour.
  2. Rub the diced kidney well into the flour so that it looks all white.
  3. Put it into a stone saucepan, add pepper and salt, a little scraped carrot, one good-sized onion stuck with three cloves, and cover with cold water.
  4. Stir the kidney so as to remove all the flour into the water, which should look like milk.
  5. Cook in a quick oven for two hours.
  6. This might be cooked in the morning and made warm in the evening.
  7. Remove onion before serving.
Original Text
Kidney Sauté Remove the fatty centre of an ox kidney, cut the kidney into thin slices and dice it on a pastry board on which has been poured a good handful of flour. Rub the diced kidney well into the flour so that it looks all white. Put it into a stone saucepan, add pepper and salt, a little scraped carrot, one good-sized onion stuck with three cloves, and cover with cold water. Stir the kidney so as to remove all the flour into the water, which should look like milk. Cook in a quick oven for two hours. This might be cooked in the morning and made warm in the evening. Remove onion before serving. [Pg 44]
Notes
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