Reference > Farmer's Cookbook > LAMB AND MUTTON > Lambs’ Kidneys I
  Scotch Broth Lambs’ Kidneys II  
CONTENTS · BIBLIOGRAPHIC RECORD

Lambs’ Kidneys I

Soak, pare, and cut in slices six kidneys, and sprinkle with salt and pepper. Melt two tablespoons butter in hot frying-pan, pu\??\ in kidneys, and cook five minutes; dredge thoroughly with flour, and add two-thirds cup boiling water or hot Brown Stock. Cook five minutes, add more salt and pepper if needed. Lemon juice, onion juice, or Madeira wine may be used for additional flavor. Kidneys must be cooked a short time, or for several hours; they are tender after a few minutes’ cooking, but soon toughen, and need hours of cooking to again make them tender.


CONTENTS · BIBLIOGRAPHIC RECORD
  Scotch Broth Lambs’ Kidneys II  
 
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