Jus des Rognons, or, Kidney Gravy from Modern Cookery for Private Families by Eliza Acton
Strip the skin and take the fat from three fresh mutton kidneys, slice and flour them; melt two ounces of butter in a deep saucepan, and put in the kidneys, with an onion cut small, and a teaspoonf...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Spoon
- Stove
Ingredients
- Water, 1 pint
- fine herbs, 1 teaspoonful:
- little cayenne, or black pepper:
- salt, ½ teaspoonful
- onion, 1
- butter, 2 oz.
- Mutton kidneys, 3
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