What's on the Menu?!: Kidney Terrapin (Turtle) Style

Smiley's Cookbook (1895)

KIDNEY TERRAPIN (TURTLE) STYLE

Philadelphia Cook Book (1886)
A Manual of Home Economies
Mrs. S. T. Rorer

Kidney

1 tbs butter

1 tbs flour

½ pint milk

Salt and pepper

Yolk of 1 egg

2 tbs sherry

1 tbs chopped parsley

Prepare and cleanse the kidney the same as for stewing. Put one tablespoonful of butter in a frying-pan ; when melted, add to it one tablespoonful of flour, mix, add a half-pint of milk, stir constantly until it boils; add the kidney, salt and pepper to taste. Stir with a wooden spoon until the kidney is thoroughly heated. Take from the fire, add the yolk of one egg, two tablespoonfuls of sherry, and a tablespoonful of chopped parsley. Serve immediately. Calf's liver may be dressed in the same way.

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