Stewed Kidney
Ingredients
Directions
Prepare the kidney
Put the kidney in a pot with enough water to cover it and let it simmer for several hours.
Allow it to remain in the same water overnight.
Cut the kidney into small pieces.
Stew and finish
Stew for at least an hour.
Make a brown gravy.
Just before serving, add the sliced hard-boiled eggs.
Season with salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Kidney
- Forms the main body of the stew, becoming tender with long, slow simmering.
- Hard boiled eggs
- Add richness and a firm, mild texture to the finished stew.
The step that matters
Simmering the kidney for several hours. Kidney is tough, and long, gentle simmering breaks down its connective tissue so it becomes tender rather than chewy. Keeping the heat low prevents the meat from toughening.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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