(2) Skin, wash, wipe, and split some small Kidneys, run
a skewer through to keep them open, sprinkle with salt and
pepper, dip them first in softened butter and then in flour,
put them in a double boiler, and cook over a clear fire for
six minutes. Place them on a dish, and serve.
Broiled Kidneys a la Maitre d’Hotel.— Plunge the Kidneys
into boiling water for an instant, split down the middle without
cutting them right through, skin, and run a fine skewer
through each to keep them open flat. Season well with
pepper and salt, warm a little butter, and brush over with
it. Lay them on a hot, well-greased gridiron, cut-side down-
wards ; when that side is done, turn them over and cook the
other side. Take the skewers out, lay the Kidneys hollow
side up on a hot dish, put a bit of maitre-d’hotel butter on
each, and serve immediately.
Devilled Kidneys. — Remove the skin fi'om as many Kidneys
as are required, parboil them in a little water, cut down the
centre, and dip in warmed butter. Dust over with salt and
pepper (and a little cayenne if desired), broil over a clear
fire, and serve on a dish with some butter worked in with
minced parsley✪ Devilled Kidneys, salt, and pepper.
Fried Kidneys. — (1) Cut some Kidneys in halves down the
centre, without severing, remove all the skin and fat, dust
over with cayenne and salt. Put them in a heated frying-
pan, pour a little clarified butter over, fry quickly, and serve
upon pieces of toast. Add a little ketchup or sauce to the
gravy, and pour it over before serving.
(2) Take off the skin from half-a-dozen Kidneys, cut them
in quarters, dip in flour, and fry in a little butter for five
minutes, turning so that the flour will be well coloured on
both sides. Add 4 wineglassful of white wine, a few mush-
rooms, a little minced parsley, salt and pepper to taste, and
cook for eight minutes longer. Stir well, and when all are
done, serve very hot.
(3) Cut the Kidneys into slices ; make a thick batter with
two well-beaten eggs, 1 pint of milk, and a sufficient quantity
of flour, season to taste with salt and pepper, and if at all
lumpy pass it through a fine sieve. Put a large piece of
butter in a flat stewpan, and place it over the fire until
blue smoke rises. Dip the slices of Kidney in the batter,
coating them thickly, put them into the boiling butter, and
fry a bright golden brown. Drain the slices on a sieve, or
lay them on a sheet of kitchen-paper in front of the fire for
a minute, arrange them on a hot dish, garnish with fried
parsley, and serve.
Grilled Kidneys. — (1) Skin half-a-dozen Kidneys, cut or split
them lengthwise, but do not cut right through, rub with a
little warmed butter, and broil over a clear fire, cut side
first, on a well-greased gridiron, which should be hot when
the Kidneys are laid on it. When nicely done on both sides
put them on a hot dish, and lay on each a piece of butter,
a drop or two of lemon-juice, some fried parsley, fried chopped
onion, and sprinkle with salt and pepper. Serve very hot.
(2) Take off the skin from two or three Kidneys, cut them
down the centre, and dip first in egg beaten up together
with salt and pepper and then into breadcrumbs. Put lfoz.
of butter in a pan, and when melted dip the Kidneys in it
and then in more breadcrumbs, grill them before a clear fire,
and serve with a little piquant sauce. ✪ Kidney Balls
Page 185 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Skin, wash, wipe, and split some small Kidneys, run a skewer through to keep them open, sprinkle with salt and pepper, dip them first in softened butter and then in flour, put them in a double boiler, and cook over a clear fire for six minutes. Place them on a dish, and serve.
Broiled Kidneys a la Maitre d’Hotel.— Plunge the Kidneys into boiling water for an instant, split down the middle without cutting them right through, skin, and run a fine skewer through each to keep them open flat. Season well with pepper and salt, warm a little butter, and brush over with it. Lay them on a hot, well-greased gridiron, cut-side downwards ; when that side is done, turn them over and cook the other side. Take the skewers out, lay the Kidneys hollow side up on a hot dish, put a bit of maitre-d’hotel butter on each, and serve immediately.
Devilled Kidneys. — Remove the skin fi'om as many Kidneys as are required, parboil them in a little water, cut down the centre, and dip in warmed butter. Dust over with salt and pepper (and a little cayenne if desired), broil over a clear fire, and serve on a dish with some butter worked in with minced parsley, salt, and pepper.
Fried Kidneys. — (1) Cut some Kidneys in halves down the centre, without severing, remove all the skin and fat, dust over with cayenne and salt. Put them in a heated fryingpan, pour a little clarified butter over, fry quickly, and serve upon pieces of toast. Add a little ketchup or sauce to the gravy, and pour it over before serving.
(2) Take off the skin from half-a-dozen Kidneys, cut them in quarters, dip in flour, and fry in a little butter for five minutes, turning so that the flour will be well coloured on both sides. Add 4 wineglassful of white wine, a few mushrooms, a little minced parsley, salt and pepper to taste, and cook for eight minutes longer. Stir well, and when all are done, serve very hot.
(3) Cut the Kidneys into slices ; make a thick batter with two well-beaten eggs, 1 pint of milk, and a sufficient quantity of flour, season to taste with salt and pepper, and if at all lumpy pass it through a fine sieve. Put a large piece of butter in a flat stewpan, and place it over the fire until blue smoke rises. Dip the slices of Kidney in the batter, coating them thickly, put them into the boiling butter, and fry a bright golden brown. Drain the slices on a sieve, or lay them on a sheet of kitchen-paper in front of the fire for a minute, arrange them on a hot dish, garnish with fried parsley, and serve.
Grilled Kidneys. — (1) Skin half-a-dozen Kidneys, cut or split them lengthwise, but do not cut right through, rub with a little warmed butter, and broil over a clear fire, cut side first, on a well-greased gridiron, which should be hot when the Kidneys are laid on it. When nicely done on both sides put them on a hot dish, and lay on each a piece of butter, a drop or two of lemon-juice, some fried parsley, fried chopped onion, and sprinkle with salt and pepper. Serve very hot.
(2) Take off the skin from two or three Kidneys, cut them down the centre, and dip first in egg beaten up together with salt and pepper and then into breadcrumbs. Put lfoz. of butter in a pan, and when melted dip the Kidneys in it and then in more breadcrumbs, grill them before a clear fire, and serve with a little piquant sauce.
Records on this page
Devilled KidneysFried KidneysKidney Balls