What's on the Menu?!: Crumbed Kidneys

Smiley's Cookbook (1895)

Crumbed Kidneys.

Miss Parloa's Kitchen Companion (1887)

2 pairs sheep’s kidneys

Salt and pepper

Melted butter

Bread crumbs

Toast

2 tbs butter

1 tsp lemon juice

½ tsp parsley, minced

1 tsp pepper

After removing the skin from two pairs of sheep’ s kidneys, cut the meat into round slices about one-third of an inch thick, and let these stand for half an hour in a bowl of cold water; then drain them, and season well with salt and slightly with pepper. Dip the slices into melted butter, and then into fine bread crumbs, and, placing them in an oyster broiler or any common broiler, cook them over clear coals for seven minutes. Place the meat on slices of toast, putting a bit of maître d'hôtel butter on each piece. Serve immediately. Make the maître d'hôtel butter by stirring together two tablespoonfuls of butter, a teaspoonful of lemon juice, half a teaspoonful of minced parsley, and one- fourth of a teaspoonful of pepper.

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