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 Sep 22, 2009
15 min
30 min
45 min