Kidney Sauté
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.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take one large kidney, or two or three small kidneys, open them and remove all the fat.
- Cut lengthwise in thin slices, salt and pour as much boiling water as is needed to cover them.
- When the water is thoroughly cooled, drain it and wipe well the slices with a cloth, then put them in a frying pan with a small piece of butter.
- Turn them often and when they have cooked for five minutes put in a pinch of flour and season with salt and pepper.
- Leave them on the fire until thoroughly cooked and when you are going to take them away add another piece of butter, a sprig of chopped parsley and a little broth if needed.
- The kidney must not be kept too much on the fire, because in that case it hardens.