STEWED BEEF KIDNEY.
Cut some fresh beef kidney into slices about the size of a half-crown piece, but double the thickness (avoiding tha white part, or root, which is tough and indigestible) Then put Jib of butter into a stewpan upon the fire, and when very hot, but not brown, put in the pieces of kidney, stirring them rovnd with a wooden spoon three minutes over a brisk fire; then add for each Jib of kidrey half a tablespoonful of flour, a saltspcojiful of salt, and pepper to taste. Stir in a gill of water, let simmer for five minutes, and serve.
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https://paperspast.natlib.govt.nz/newspapers/OW19051011.2.260.4
Bibliographic details
Otago Witness, Issue 2691, 11 October 1905, Page 67
Word Count
102STEWED BEEF KIDNEY. Otago Witness, Issue 2691, 11 October 1905, Page 67
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