What's on the Menu?!: Kidneys a la Tartar

Smiley's Cookbook (1895)

Kidneys à la Tartar

Miss Parloa's Kitchen Companion (1887)

Kidneys

Salt and pepper

Melted butter

Bread crumbs

Tartar sauce

Parsley for garnish

Wash the kidneys, and pull off the thin skin. Cut each kidney almost through without actually dividing it. Let them soak in salted water for half an hour. Now run a small skewer through each one, to keep it open. Wipe dry then season with salt and pepper. Now dip in melted butter, and roll in fine bread crumbs. Place in the double-broiler, and cook over clear coals for six minutes. Place them on a warm dish, the inside up, and after drawing out the skewers, put a little Tartar sauce in the centre of each kidney. Garnish with a few sprigs of parsley.

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