Broiled Mutton Kidney
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- (Rognone di montone alla graticola) After washing the kidneys, remove the filmy skin that covers them and cut them in the middle without, however, detaching completely the two parts.
- Season with salt and pepper, grease with oil and put them on a strong fire on the grill.
- After ten or twelve minutes they will be broiled.
- Serve hot with parsley and slices of lemon.
Plating
Cookware for this recipe
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Grill or grill pan
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Chef's knife