Ox kidney casserole

Ox kidney casserole

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 whole ox kidney
30g butter
10 mushrooms, sliced
1 small onion, chopped
1 tablespoon plain flour
5 tablespoons red or white wine, warmed
5 tablespoons chicken stock, warmed
salt and freshly ground black pepper
2 tablespoons cream
2 tablespoons parsley, chopped
toast points, to serve

Method

  1. Cut kidney in half and remove all traces of fat. Cut each half in half and then into slices. Plunge (for a second only) into boiling water, then drain on a cloth and dry well.
  2. Chop the kidney coarsely and fry it quickly in butter. Remove with a slotted spoon and put aside.
  3. Brown mushrooms and onion in the butter. Stir in flour, then wine and stock. Season with salt and pepper and simmer for 5 minutes.
  4. Add chopped kidney, having first carefully drained off any fat or exudation from it. Stir in cream and heat through gently. Serve sprinkled with chopped parsley, with toast points.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again