Kidney Stew

Name: Kidney Stew
Yield: 50 servings
Cuisine: null
Ingredients: 8 pound kidney; 2 cup flour, (1/2 pound); 1 1/3 cup butter, (3/4 pound); 2 2/3 tablespoon salt; pepper; 2 quart onions, chopped; 1 gallon potatoes, diced; 2 cup evaporated milk; 1/2 cup vinegar

Yield: 50 servings

Ingredients

8 pound kidney
2 cup flour, (1/2 pound)
1 1/3 cup butter, (3/4 pound)
2 2/3 tablespoon salt
pepper
2 quart onions, chopped
1 gallon potatoes, diced
2 cup evaporated milk
1/2 cup vinegar

Directions

Cut kidneys in half and soak 45 minutes in cold, salted water.
Trim and skin.
Cut in small pieces, place in a kettle of water and bring to a boil.
Drain and rinse with cold water.
Roll in flour and brown quickly in butter.
Add salt, pepper, onions and potatoes, cover with boiling water and cook until tender.
Add milk and vinegar just before serving.