Devilled Liver and Kidney à la Brochette from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take two or three mutton kidneys, skin them, and remove the core, and cut them in slices about the eighth of an inch thick; also take some game or poultry livers; cut these in slices, and stamp the...
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Cooking tools:
- Skewer
- Chef's knife
- Cutting board
Ingredients
- brown sauce
- lemon juice
- skewers
- fried potatoes
- sherry
- mutton
- kidneys
- poultry
- game
- fat bacon
- kidney
- warm butter
- ham
- salt
- pepper
- bayleaf
- parsley
- thyme
- eschalot
- browned breadcrumbs
- mushrooms
- crumbs
- bacon
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