To Dress Beef Kidney
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853).
Source and licence
From Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Having soaked a fresh kidney in cold water and dried it in a cloth, cut it into mouthfuls, and then mince it fine.
- Dust it with flour.
- Put some butter into a stew-pan over a moderate fire, and when it boils put in the minced kidney.
- When you have browned it in the butter, sprinkle on a little salt and cayenne pepper, and pour in a very little boiling water.
- Add a glass of champagne or other wine, or a large tea-spoonful of mushroom catchup, or of walnut pickle.
- Cover the pan closely, and let it stew till the kidney is tender.
- Send it to table hot in a covered dish.
- It is eaten generally at breakfast.