Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Oxford Kidneys
Game and Offal
Historic

Fried kidneys on fried bread sippets, rich sauce over.


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

OXFORD RECEIPT FOR MUTTON KIDNEYS. (BREAKFAST DISH, OR ENTREE.)
Fry gently in a little good butter, a dozen croutons (slices of bread, of uniform shape and size, trimmed free from crust), cut half an inch thick, about two inches and a half wide, and from three to four in length: lift them out and keep them hot. Split quite asunder six fine fresh kidneys, after having freed them from the skin and fat; season them with fine salt and cayenne, arrange them evenly in a clean frying-pan, and pour some clarified butter over them. Fry them over a somewhat brisk fire, dish each half upon a crouton, make a sauce in the pan as for veal cutlets, but use gravy for it instead of water, should it be at hand; add a little wine or catsup, pour it round the croutons, and serve the kidneys instantly.
10 minutes.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats