Dinner
Broiled kidneys
Broiled kidneys, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the kidneys into thick slices.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut the kidneys into thick slices.
- Melt a little butter and stir into it a saltspoonful of mustard and a dash of lemon juice.
- Dip each slice of kidney in this, roll in cracker dust, and set aside until this coating stiffens.
- A half-hour will be long enough.
Historical transcription
Source method
- 1
Cut the kidneys into thick slices. Melt a little butter and stir into it a saltspoonful of mustard and a dash of lemon juice. Dip each slice of kidney in this, roll in cracker dust, and set aside until this coating stiffens. A half-hour will be long enough. Broil on a small gridiron over a clear fire, turning often that the kidneys may not burn. Be sure they are thoroughly done. Serve very hot.
Nutrition pending
No invented nutrition numbers.
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