Stewed Kidneys
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
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- Cut the kidneys into small dice and throw into boiling water and cook one hour;
- one dozen will be enough for five persons.
- Lambs' kidneys are used.
- Put on the fire one-half pint of milk and when it comes to a boil add one heaping teaspoonful of flour and one heaping teaspoonful of butter.
- Season with salt and pepper and stew the kidneys in this sauce for ten minutes.
- Boil the sweet potatoes until soft, cut in slices and fry a golden brown in butter or drippings.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board