Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons water
- half ounces of butter
- one teaspoonful of chopped parsley
- a pinch of salt
- three kidneys
- salt
Directions
i lb. veal. £ lb. stewing steak,
i lb. mutton.
Cook all in a covered jar in pan of boiling water in 2 tablespoons water and a pinch of salt ; pour off liquor into soup plate ; skim when cold. Meat can be used again for soup, etc. I.G.G.
KIDNEYS A LA MAITRE D’HOTEL.
This is a very favourite dish for breakfast. Take three kidneys, split them, open and run a skewer through them to keep them in place. Put them on a gridiron or frying-pan, with the inside nearest the fire, grill for eight minutes. While they are cooking, mix together one and a half ounces of butter, one teaspoonful of chopped parsley, and a few grains of cayenne pepper and salt. Fry some rounds of bread a pretty brown, put a kidney on each, sprinkle it with pepper and salt, and put a small piece of the butter mixture on each. Serve very hot.