Potatoes and Kidney
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- 2 ounces fresh butter
- 4 good-sized potatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Take a sheep's kidney, or piece of calf's liver of same size, chop and season with salt, spices, and a few herbs, chopped;
- add 2 ounces fresh butter in small pieces, chop 4 good-sized potatoes (raw), washed and peeled, and mix with the meat.
- Put all on baking-dish, sift crumbs over it, bake 3/4 hour in slow oven.
- Serve on same dish.
- A little onion may be added.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve