Mutton Kidney Fried
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.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Wash, remove the skin that covers the kidneys and cut in very thin slices.
- Wipe with a cloth, dip first in ground bread crumbs, then in a beaten egg mixed with melted butter, then again in the bread crumbs.
- This must be done rapidly, at the time of frying, otherwise the bread crumbs absorb the moisture of the kidney and make them too hard.
- Melt a piece of butter in a saucepan on a strong fire and when it begins to brown, dip the slices of kidney.
- Turn often, sprinkle with a little parsley chopped fine, salt and serve with lemon.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Chef's knife
-
Cutting board