Sauted Kidneys

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 6 sheep’s kidneys
  • 2 shallots
  • 1 oz. butter or fat

Method

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 s