A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Sheep's kidneys may be split open, broiled over a clear fire and served with a piece of butter placed on each half.
Preserved exactly as written in the original source
Cut the kidney into slices
Season highly with pepper and salt
Fry it a light brown
Take out the slices, then pour a little warm water into the pan
Dredge in some flour
Put in slices of kidney again
Let them stew very gently
Add some parsley if liked
For sheep's kidneys: split open, broiled over a clear fire and served with a piece of butter placed on each half
Modern guidance to help you succeed with this vintage recipe
Pre-browning the kidney slices in a hot pan triggers the Maillard reaction, developing deep, savory flavors that mask the organ's naturally strong taste. The gentle stewing process breaks down connective tissues while keeping the kidney tender—overcooking causes the proteins to contract excessively, resulting in a rubbery texture. Creating a flour-thickened sauce from the pan drippings captures the browned bits (fond) and dissolved kidney proteins, creating a rich, cohesive dish that mellows the kidney's distinctive flavor.
Kidneys can be trimmed, sliced, and soaked up to 4 hours ahead; store covered in the refrigerator in fresh cold water or milk. Pat dry thoroughly before cooking. This dish is best served immediately after cooking, as reheating tends to toughen the meat.
Store cooled stewed kidney in an airtight container in the refrigerator for up to 2 days. Reheat very gently over low heat with a splash of water or broth to prevent toughening, just until warmed through (do not boil). Note that texture quality will diminish with storage.
AI-generated tips from Chef Cecil's culinary database
Kidneys can be trimmed, sliced, and soaked up to 4 hours ahead; store covered in the refrigerator in fresh cold water or milk. Pat dry thoroughly before cooking. This dish is best served immediately after cooking, as reheating tends to toughen the meat.
Store cooled stewed kidney in an airtight container in the refrigerator for up to 2 days. Reheat very gently over low heat with a splash of water or broth to prevent toughening, just until warmed through (do not boil). Note that texture quality will diminish with storage.
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