To Dress Beef Kidney III is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of beef kidney that's sliced, fried in butter and served with a gravy made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: To Dress Beef Kidney III.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO DRESS BEEF KIDNEY.
III.
A more Simple Method
634. Cut the kidney into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, 1/4 pint of boiling water, pepper and salt, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve.
Modern Redaction
Ingredients:
1 beef kidney
plain flour
1 tbsp butter
150ml boiling water
salt and freshly-ground black pepper
1 tbsp mushroom ketchup
Method:
Core the kidney then cut into thin slices. Add a little butter to a pan and dry the kidney pieces until nicely browned. Remove from the pan with a slotted spoon and set aside to keep warm.
Pour the excess fat from the pan then add the butter and when melted pour in the boiling water. Stir to deglaze the pan then season to taste with salt and black pepper. Stir in the mushroom ketchup, bring just to a boil then take off the heat, pour over the kidney pieces and serve.
