Showing posts with label Kidneys. Show all posts
Showing posts with label Kidneys. Show all posts

FRIED KIDNEYS

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--Kidneys, butter, pepper and salt to taste.

Mode.--Cut the kidneys open without quite dividing them, remove the skin, and put a small piece of butter in the frying-pan. When the butter is melted, lay in the kidneys the flat side downwards, and fry them for 7 or 8 minutes, turning them when they are half-done. Serve on a piece of dry toast, season with pepper and salt, and put a small piece of butter in each kidney; pour the gravy from the pan over them, and serve very hot.

Time.--7 or 8 minutes.

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BROILED KIDNEYS

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--Sheep kidneys, pepper and salt to taste.

Mode.--Ascertain that the kidneys are fresh, and cut them open very evenly, lengthwise, down to the root, for should one half be thicker than the other, one would be underdone whilst the other would be dried, but do not separate them; skin them, and pass a skewer under the white part of each half to keep them flat, and broil over a nice clear fire, placing the inside downwards; turn them when done enough on one side, and cook them on the other. Remove the skewers, place the kidneys on a very hot dish, season with pepper and salt, and put a tiny piece of butter in the middle of each; serve very hot and quickly, and send very hot plates to table.

Time.--6 to 8 minutes.

Note.--A prettier dish than the above may be made by serving the kidneys each on a piece of buttered toast out in any fanciful shape. In this case a little lemon-juice will be found an improvement.

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TO DRESS BEEF KIDNEY III - A MORE SIMPLE METHOD

Author: Top of the Rock Astronaut / Labels:

Cut the kidney into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, 1/4 pint of boiling water, pepper and salt, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve.

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TO DRESS BEEF KIDNEY II

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 kidney, 1 dessertspoonful of minced parsley, 1 teaspoonful of minced shalot, salt and pepper to taste, 1/4 pint of gravy, 3 tablespoonfuls of sherry.

Mode.--Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown. When it is done enough, dredge over a little flour, and pour in the gravy and sherry. Let it just simmer, but not boil any more, or the kidney would harden; serve very hot, and garnish with croûtons. Where the flavour of the shalot is disliked, it may be omitted, and a small quantity of savoury herbs substituted for it.

Time.--From 5 to 10 minutes, according to the thickness of the slices.

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TO DRESS BEEF KIDNEY I

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 kidney, clarified butter, pepper and salt to taste, a small quantity of highly-seasoned gravy, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of powdered sugar.

Mode.--Cut the kidneys into neat slices, put them into warm water to soak for 2 hours, and change the water 2 or 3 times; then put them on a clean cloth to dry the water from them, and lay them in a frying-pan with some clarified butter, and fry them of a nice brown; season each side with pepper and salt, put them round the dish, and the gravy in the middle. Before pouring the gravy in the dish, add the lemon-juice and sugar.

Time.--From 5 to 10 minutes.

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BEEF-STEAK AND KIDNEY PUDDING

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--2 lbs. of rump-steak, 2 kidneys, seasoning to taste of salt and black pepper, suet crust made with milk (TO ADD LINK), in the proportion of 6 oz. of suet to each 1 lb. of flour.

Mode.--Procure some tender rump steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into 8 pieces. Line the pudding dish with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak, kidney, and seasoning. Proceed in this manner till the dish is full, when pour in sufficient water to come within 2 inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out a cloth in hot water, flour it, and tie up the pudding; put it into boiling water, and let it boil for at least 4 hours. If the water diminishes, always replenish with some, hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly.

Time.--For a pudding with 2 lbs. of steak and 2 kidneys allow 4 hours.

Sufficient for 6 persons.

Seasonable all the year, but more suitable in winter.

Note.--Beef-steak pudding may be very much enriched by adding a few oysters or mushrooms. The above recipe was contributed to this work by a Sussex lady, in which county the inhabitants are noted for their savoury puddings. It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped: on trial, this pudding will be found far nicer, and more full of gravy, than when laid in large pieces in the dish.

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Stewed Kidney with Macaroni

Author: Top of the Rock Astronaut / Labels:


Take 3 kidneys, skin them, remove the fat and cut into thin slices, season with salt, cayenne, and minced herbs; fry on both sides in butter, then stew in ½ a pt. of gravy flavored with tomatoes. Turn in a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some Parmesan cheese over the top and brown.

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Kidney Omelet

Author: Top of the Rock Astronaut / Labels: ,


Take 3 eggs, 1 kidney, 2½ ozs. of butter; skin the kidney and cut it very small, fry it in some of the butter until cooked. Mix 3 eggs, beating yolks and whites separately, add salt and cayenne, and the kidney, melt the butter in the pan and fry the omelet until done, turn and serve.

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Beefsteak and Kidney Pudding

Author: Top of the Rock Astronaut / Labels: ,

Cut 2 lbs. of round steak into small pieces and slice one beef kidney. Line a deep dish with suet crust, leaving a small piece of crust to overlap the edge, then cover the bottom with a portion of the steak and kidney, season with salt and pepper, then add more steak and kidney, season again. Put in sufficient stock or water to come to within 2 inches of the top of the dish. Moisten the edges of the crust with cold water, cover the pudding over, press the two crusts together that the gravy may not escape and turn up the overhanging paste. Steam for 3 or 4 hours.

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Mutton Kidneys

Author: Top of the Rock Astronaut / Labels: ,

Cut some mutton kidneys, open down the centre, do not separate them; peel, and pass a skewer across them to keep them open, season and dip them in melted butter, broil over a clear fire, doing the cut side first; remove the skewers; have ready a little butter mixed with some chopped parsley, salt, pepper and a little lemon juice and a dash of nutmeg; put a small piece of this butter in the centre of each kidney and serve hot.

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