Fried Kidneys
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Kidneys
- butter
- pepper and salt to taste
Instructions
- Cut the kidneys open without quite dividing them, remove the skin, and put a small piece of butter in the frying-pan.
- When the butter is melted, lay in the kidneys the flat side downwards, and fry them for 7 or 8 minutes, turning them when they are half-done.
- Serve on a piece of dry toast, season with pepper and salt, and put a small piece of butter in each kidney;
- pour the gravy from the pan over them, and serve very hot.