Kidneys and Lettuce
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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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Method
- Put on some water to boil.
- Take your lettuce, and choose the round kind, and wash it well.
- Take out neatly with your fingers the center leaves, and fill up instead with a sheep's kidney which you have lightly dusted with flour, pepper, and salt.
- Tie the lettuce round very firmly and set it in a pan of boiling water that covers up only three quarters of the vegetable.
- Boil for eighteen minutes.
- Take out the lettuce, untie it, drain it, and serve at once.
- Kidneys are good when they are placed inside large Spanish onions and gently stewed, in which case a dab of made mustard is given them.