Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Venison Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef kidney
3/4 c Beef broth
1/4 c Bread crumbs
2 tb Vinegar
1/4 c Wine, red -- or ale
2 Onion -- peeled
1/4 ts Ginger
1/4 ts Mace
1/4 ts Pepper
1/2 ts Salt -- or to taste
Take noumbles of Deer oder or oder beest; parboile
hem; kerf hem to dyce. Take the self broth or better;
take brede and grynde with the broth; and temper it up
with a gode quantite of vynegar and wyne. Take the
oynons and par-boyle hem, and mynce hem smale and do
per-to. Color it with blode and do per-to. Color it
with blode and do per-to powdor fort and salt, and
boyle it wele, and serue it forth.
Cover the kidneys with cold, salted water and bring to
a boil; then pour off the water. Chop the kidneys
into 1" cubes. Beat the bread crumbs into the broth
(starting by moistening with just a tablespoon or two)
and stir in the wine and vinegar.
Meanwhile, parboil the onions in salted water for
about five minutes. Drain, and chop the onions. Add
them along with seasonings and chopped kidneys to the
sauce and bring to a simmer; cover and cook gently for
25-30 minutes.
-- The Forme of Cury
in Pleyn Delit
by Hieatt and
Butler
