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Stewed Kidneys

A stew of sheep kidneys cooked in stock, seasoned with pepper, salt, and flour, served with mashed potatoes or toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stewed Kidneys

Ingredients

Directions

Prepare the kidneys

  1. Remove the skin from the kidneys and wash them in salt water.

  2. Dry the kidneys and cut them in half.

Fry and stew

  1. Toss the halves in flour and fry in dripping until golden brown.

  2. Add the stock and simmer gently for 10 minutes.

  3. Thicken with the remaining flour and serve on a hot dish with mashed potatoes or toast.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sheep's kidneys
Form the main body of the dish, becoming tender when simmered gently.
Flour
Coats the kidneys for browning and later thickens the cooking liquid.
Dripping
Fat for frying the floured kidneys, adding richness and browning them.
Stock or water
Forms the liquid that simmers with the kidneys to make a sauce.

The step that matters

Frying the floured kidneys until golden brown. Flour and fat brown through the Maillard reaction and build flavour. Frying too gently or overcrowding the pan steams the kidneys, leaving them pale and bland before the liquid is added.

“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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