Sauted Kidneys

Preparation info

  • 2

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 sheep’s or 1 pork kidney
  • 1 shallot or small onion


Skin the kidneys, cut them across into very thin slices and remove the core. Chop the shallot or onion finely. Heat the butterand fry the shallot until golden brown, then put in the kidney and parsley. Season with salt and pepper, and toss over heat for 5–6 min. Add the brown sauce, mix it well with the kidneys and, when thoroughly hot, serve.