Calves’ Kidneys—Stewed

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 3 calves’ kidneys
  • seasoned flour
  • 1 onion
  • 2 oz.

Method

Wash the kidneys well, remove any skin and cut out the cores with scissors. Soak in tepid salt water for 10–15 min. Wash well in clear tepid water. Cut the kidneys in halves lengthwise. Cut each half into slices about ½ in. thick and toss in seasoned flour. Chop the onion finely, heat the fat and cook