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Oxford Kidneys

Meats - 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.




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