Sauted Kidney from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take four mutton kidneys, remove the skins and cores, and cut them into slices crosswise about barely a quarter of an inch thick, and season with a little pepper and salt; put one and a half ounces...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Saucepan
- Spoon
Ingredients
- sherry
- brown sauce
- fried potatoes
- kidneys
- mutton
- salt
- pepper
- kidney
- butter
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