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Beef Kidney

  • 1 kidney
  • 1 desertspoonful of minced parsley
  • 1 teaspoonful of minced shallot
  • salt and pepper to taste
  • 1/4 pint of gravy
  • 3 tablespoonfuls of sherry
  • flour
  • garnish with croutons
  • a small quantity of savory herbs substituted for it.
Take one kidney, one desertspoonful of minced parsley, 1 teaspoonful of minced shallot, pepper and salt to taste, 1/4 pint of gravy, 3 tablespoonfuls of sherry. 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 shallots 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 anymore, or the kidney would harden; serve very hot, and garnish with croutons. Where the flavor of the shallot is disliked, it may be omitted, and a small quantity of savory herbs substituted for it.
Submitted by Cassyjean - Torrington, CT Sep 22, 2009 15 min 30 min 45 min
Recipe Rascal