Beef and Kidney Pie

Beef and Kidney Pie

Ingredients 2 pounds chuck beef 1 pound beef kidney Beef suet (piece the size of a large egg) 1 large onion, coarsely chopped 1 cup rich beef stock 1 tablespoon salt Pepper Cayenne 1 1/2 teaspoons Worcestershire Flour Pastry made from {1 1/2 cups} flour or pastry mix Method Cut chuck and kidney in 1 1/2 […]

Veal Kidneys Flambe

Veal Kidneys Flambe

Broiled Veal Kidney Flambe Ingredients 6 veal kidneys 3 tablespoons butter, melted 6 slices Canadian bacon 1/2 cup warm brandy Salt and pepper Method  1.  Purchase kidneys encased in fat.  Split them in half, leaving the halves attached.  Remove excess fat, leaving a coating about one-quarter inch thick.  Remove large tubes and wash kidneys.  If […]

Tripe Saute Clement

Tripe Saute Clement

Ingredients 1 pound tripe 1/4 cup flour 3/4 cup cooking oil, approximately 1 pound medium potatoes, sliced thin 1/2 pound onions, sliced thin 1 teaspoon wine vinegar  1 1/2 teaspoon salt Pepper 1 clove garlic, chopped 2 tablespoons chopped parsley Method 1.  Cover tripe with water and simmer, covered, till tender, about two hours.  Drain […]

Rognons aux Montagnes

Rognons aux Montagnes

“Mountains of Kidneys” Ingredients 8 lamb kidneys 3 tablespoons butter 2 shallots 1 slice garlic 1 carrot 2 teaspoons flour 1 cup broth 1/2 cup red wine 1 small bouquet parsley 1 small piece celery Pinch thyme Salt and pepper Method  Split kidneys lengthwise.  Remove all fibers and skin.  Soak in cold water 1 hour, […]