Kidney Puree

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      3 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. ox kidney
  • 1 oz. dripping 1 onion
  • <


Skin and wash the kidney; cut it in small pieces, removing the core. Melt the fat in a saucepan and when the fat hazes, lightly fry the kidney till just brown. Remove kidney and fry the vegetables, sliced. When the vegetables begin to brown, add the flour and carefully brown it without allowing it to become bitter. Add the stock and the pieces of kidney, herbs and spices, bring to simmering poi