Recipes > Meat > Lamb > Sheep's Kidneys with Champagne

Sheep's Kidneys with Champagne


  • kidneys
  • butter
  • 1 teaspoonful of chopped parsley
  • 1 teaspoonful of chopped mushrooms
  • pinch of grated nutmeg
  • salt
  • pepper
  • 1 saltspoonful of flour
  • 1 wine-glass of Champagne, or of good white wine
  • juice of half a lemon


Cut the kidneys in slices, each in ten or twelve pieces. Put in a stewpan a piece of butter the size of two walnuts, and set it on the fire; when melted, add the chopped parsley, mushrooms, nutmeg, salt, pepper, and the kidneys; keep tossing till they become stiff, then sprinkle on them the flour, stirring with a wooden spoon the while; add also the Champagne; subdue the fire, and let simmer till cooked; take from the fire, add about one ounce of fresh butter, and the lemon juice, and serve. This is a very delicate dish.


Hand-Book of Practical Cookery (1884).


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