To-day's Recipe KIDNEY CAKES
Three oz. of fresh white crumbs, 3oz. of cooked sheep’s kidney, 1 egg, 1 tablespoonful of chopped parsley, salt and pepper. Chop the cooked kidney and parsley very finely, then mix them with the crumbs and seasoning. Beat up the egg and add enough of it to bind the mixture. Then shape into small, round, flat cakes. Brush these with beaten egg, and coat them with crumbs. Fry them a bright brown in plenty of boiling fat. Drain on paper; serve piping hot. These can be made the day before and just heated in the oven before breakfast.
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https://paperspast.natlib.govt.nz/newspapers/DOM19351001.2.21.4
Bibliographic details
Dominion, Volume 29, Issue 5, 1 October 1935, Page 4
Word Count
102To-day's Recipe KIDNEY CAKES Dominion, Volume 29, Issue 5, 1 October 1935, Page 4
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