Sauted Kidneys

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 sheep’s kidneys
  • 2 shallots
  • 1 oz. butter or fat
  • ¼ pt. brown sauce
  • 1 tablesp. sherry (optional)
  • salt and pepper
  • watercress
  • croûtes of fried or toasted bread


Skin the kidneys and remove the cores. Soak for 5 min. in cold water. Dry and cut into ¼-in. slices. Finely chop the shallots, heat the fat in a sauté pan and fry them slightly. Then put in the sliced kidney and shake and toss over the heat for about 5 min. Drain off the surplus fat and add the brown sauce, sherry (if used) and salt and pepper. Stir over a gentle heat until thoroughly hot, but take care not to let the mixture boil. Serve hot on toast or fried bread, garnished with watercress.