Kidneys
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.
France. Associated with France by the book is about French cookery (its title: French Cookery Book); 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
- Cut them lengthwise, score them, sprinkle some pepper and salt on them, and run a wire skewer through them to keep them from curling on the gridiron, that they may broil evenly.
- Broil them over a clear fire, turning them often till done.
- This will take about 10 or 12 minutes if you have a brisk fire, or fry them in butter, and make a gravy in the pan after taking the kidneys out by putting in a teaspoonful of flour;
- as soon as it looks brown, put in as much water as will make gravy.
- It will take 5 minutes more to fry them than to broil them.
- A few parsley leaves chopped fine, and mixed with a little butter, pepper, and salt, may be put on each kidney.