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 […]
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
“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, […]
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 […]