Sheep's Kidneys, Broiled (M. Ude's
recipe). — Take some kidnej's that have been
kept for a while, cut them iu two, and remove
the thin skin that covers them, use a small
skewer to keep them open, in imitation of two
shells; powder them over with a little pepper
and salt, dip them into a little melted butter,
and broil them just as you are going to serve
up. Broil the side that you have cut open
fii-st ; when you broil the other side, the whole
of the gravy issues to the upper part, llind
when you take them off the fire that the gravy
does not di-op off. Have some parsley chopped
very fine and mixed with fresh butter, the juice
of a lemou, pepper, and salt ; put a little of
that mixture over each kidney, and send up
to table in a hot dish. N.B. — Kidneys are
an excellent breakfast for sportsmen, but are
seldom sent up for dinner. They must be
eaten directly, as they lose their goodness by
waiting. They have also the disadvantage of
being uneatable if they are too much done ; and
he who cannot eat meat imderdone should not
have them at his table.
Sheep's Kidneys, Stewed.— Skin and
halve half a dozen sheep's kidneys, and cut
them into slices a quarter of an inch tliick.
Fiy these in butter tiU they are lightly
browned, dredge a little flour over them, pom-
in a glassful of sherry, and add a tea-spoonful of
chopped parsley, a finely-minced shallot, three
or four mushrooms chopped small, a tea-spoon-
ful of lemon- juice, and a little pepper and salt.
Stir the preparation over the fire for five or six
minutes, and serve very hot. Time, twenty
minutes. Probable cost, kidneys, 4d. to 6d.
each. Sufficient for four or five persons.
Sheep's Kidneys with Champagne,
— Take six or twelve kidneys, according to the
quantity that you wish to dress ; remove the
skins, and mince them the thickness and size of
a halfpenny ; have a little bit of lean bacon cut
in small squares ; fry them in an omelet-pan
with a very small bit of butter; when the
bacon is of a good colour, put in the kidneys,
taking care to move the pan frequently to
fi-y them equally ; when they are done, strew
over them a little salt✪ Sheep's Hearts, Baked and pepper, some parsley
chopped very fine, a very small bit of shallot,
well chopped also, and pour over all a little
flour; stir up with a wooden spoon, then
moisten with a glassful of white champagne or
chablis (neither madeira nor sherry), which
should be very hot, but do not let it boil,
otherwise the kidneys will not be eatable ; add
a little lemon and a little cayenne, and observe
that such dishes should be well seasoned.
Serve the kidneys first in the dish with a
hoUow siDOon, and let the sauce have one boil
to cook the floui- ; miad that the sauce be judi-
ciously thick to add to the meat, but not too
thick.
Page 1773 · 2 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
Sheep's Kidneys, Broiled (M. Ude's recipe). — Take some kidneys that have been kept for a while, cut them iu two, and remove the thin skin that covers them, use a small skewer to keep them open, in imitation of two shells; powder them over with a little pepper and salt, dip them into a little melted butter, and broil them just as you are going to serve up. Broil the side that you have cut open first ; when you broil the other side, the whole of the gravy issues to the upper part, llind when you take them off the fire that the gravy does not drop off. Have some parsley chopped very fine and mixed with fresh butter, the juice of a lemou, pepper, and salt ; put a little of that mixture over each kidney, and send up to table in a hot dish. N.B. — Kidneys are an excellent breakfast for sportsmen, but are seldom sent up for dinner. They must be eaten directly, as they lose their goodness by waiting. They have also the disadvantage of being uneatable if they are too much done ; and he who cannot eat meat underdone should not have them at his table.
Sheep's Kidneys, Stewed.— Skin and
halve half a dozen sheep's kidneys, and cut them into slices a quarter of an inch thick. Fry these in butter tiU they are lightly browned, dredge a little flour over them, pomin a glassful of sherry, and add a tea-spoonful of chopped parsley, a finely-minced shallot, three or four mushrooms chopped small, a tea-spoonful of lemon- juice, and a little pepper and salt. Stir the preparation over the fire for five or six minutes, and serve very hot. Time, twenty minutes. Probable cost, kidneys, 4d. to 6d. each. Sufficient for four or five persons.
Sheep's Kidneys with Champagne,
— Take six or twelve kidneys, according to the quantity that you wish to dress ; remove the skins, and mince them the thickness and size of a halfpenny ; have a little bit of lean bacon cut in small squares ; fry them in an omelet-pan with a very small bit of butter; when the bacon is of a good colour, put in the kidneys, taking care to move the pan frequently to fry them equally ; when they are done, strew over them a little salt and pepper, some parsley chopped very fine, a very small bit of shallot, well chopped also, and pour over all a little flour; stir up with a wooden spoon, then
moisten with a glassful of white champagne or chablis (neither madeira nor sherry), which should be very hot, but do not let it boil, otherwise the kidneys will not be eatable ; add a little lemon and a little cayenne, and observe that such dishes should be well seasoned. Serve the kidneys first in the dish with a hoUow siDOon, and let the sauce have one boil to cook the floui- ; miad that the sauce be judiciously thick to add to the meat, but not too thick.
Records on this page
Sheep's Hearts, BakedSheep's Kidneys, Stewed