Kidney Stew Or Pie
Ingredients
- 1 beef kidney
- 6 cup boiling water
- 1/4 cup flour
- 2/3 cup cold water
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoon butter, or margarine
- 1 hard-cooked egg, chopped
- pastry, for 1-crust pie (optional)
Directions
- Remove membrane from kidney.
- Split in half lengthwise: remove fat and white veins.
- Slice crosswise, 14-inch thick: cut slices in pieces.
- Cover pieces with cold water; let stand 1 hour; drain.
- Repeat.
- Place in 2-quart saucepan.
- Add boiling water; simmer 1 hour.
- Cover; simmer 1/2 hour longer or until liquid is reduced by half.
- Mix flour and water to smooth paste; add to stew slowly, stirring constantly; simmer until thickened.
- Add remaining ingredients.
- Simmer few minutes.
- Serve on toast.
- Or, pour into 1 -quart casserole; top with pastry; bake at 425f for 15 minutes or until pastry is golden brown.
Other Information
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: kidney, water, flour, salt, pepper, butter, egg, pastry
Equipment: knife, saucepan, measuring cups, measuring spoons
See Also
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Pork Kidneys and Scrambled Eggs
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: pork kidney, paprika, flour, salt, pepper, butter, egg, water
Equipment: measuring spoons, knife, egg beater, strainer, stove
Creamed Eggs
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Breakfast
Ingredients: egg, butter, flour, salt, pepper, water
Equipment: baking pan, measuring cups, measuring spoons, pot
Ham en Panier
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, water, evaporated milk, salt, pepper, egg, ham, mustard, green pepper, pimiento
Equipment: measuring cups, measuring spoons, steamer, baking pan, oven
Scalloped Eggs
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Breakfast
Ingredients: egg, butter, flour, salt, pepper, water
Equipment: baking pan, measuring cups, measuring spoons, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove