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Kidneys with Madeira

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

  1. Use either sheep or pigs' kidneys.
  2. Cut them longways, so as to be able to take out the threads from the inside of them.
  3. Put some butter on to fry over a brisk fire and when it is browned, but not burnt, put in the kidneys for three or four minutes.
  4. Take them out and keep them hot for a minute while you add to the butter they were cooked in a soupspoonful of Madeira wine, a good dust of chopped parsley, a little cayenne pepper and salt.
  5. Mix it well, and if too thick add a little gravy.
  6. Pour the sauce over the kidneys and finish with a powdering of chopped parsley.
  7. Fried potatoes are eaten with this dish.
  8. [Mme.
  9. Vanderbelle Genotte.]