Beef Kidney with Mustard from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take an ox kidney, remove the core, cut it up in slices about a quarter of an inch thick, and season it with pepper and salt; put two ounces of butter or beef dripping into a pan with four finely m...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- kidney
- tomato sauce
- french vinegar
- fresh parsley
- english mustard
- spinach
- endive
- ox kidney
- pepper
- salt
- butter
- beef dripping
- minced onions
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