Kidneys Sautes Recipe

Like many other articles of diet, kidneys within the last ten years have

been doubled in price, and are so scarce as to be regarded as luxuries.

The method of cooking them generally in use is extravagant, and renders

them tasteless and indigestible. Kidneys should never be cooked

rapidly, and those persons who cannot eat them slightly underdone should

forego them. One kidney dressed as directed in the following recipe will

go as far as two cooked in the ordinary manner--an instance, if one were

needed, of the economy of well-prepared food.



Choose fine large kidneys, skin them and cut each the round way into

thin slices: each kidney should yield from ten to twelve slices. Have

ready a tablespoonful of flour highly seasoned with pepper and salt and

well mixed together; dip each piece of kidney in it. Cut some neat thin

squares of streaked bacon, fry them very slowly in a little butter;

when done, put them on the dish for serving, and keep hot whilst you

saute the kidneys, which put into the fat the bacon was cooked in. In

about a minute the gravy will begin to rise on the upper side, then turn

the kidneys and let them finish cooking slowly; when they are done, as

they will be in three to four minutes, the gravy will again begin to

rise on the side which is uppermost. Put the kidneys on the dish with

the bacon, and pour over them a spoonful or two of plain beef gravy, or

water thickened with a little flour, boiled and mixed with the fat and

gravy from the kidneys in the frying-pan. If there is too much fat in

the pan, pour it away before boiling up the gravy. Serve the kidneys on

a hot-water dish.

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