Recipes > Meat > Old Philadelphia Stewed Kidney

Old Philadelphia Stewed Kidney


  • 1 kidney
  • 3 tablespoons of shortening
  • 2 cups of water
  • salt
  • pepper
  • 5 tablespoons of catsup
  • 3 tablespoons of vinegar
  • 1 tablespoon of grated onion
  • 1 tablespoon of fine chopped parsley


Wash and dry the kidney and cut into inch pieces; put on to boil in a pot of cold water; as soon as boiling point is reached, remove from the fire, turn in colander and drain, rinse in cold water and dry. Dust lightly with flour; put shortening in a pot; when hot toss in the kidney, browning carefully; then add 2 cups of water, which must be boiling, and cook until the kidney is tender. Then season with salt and pepper, catsup, vinegar; add grated onion and fine chopped parsley. Serve on toast for breakfast.


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Mrs. Wilson's Cook Book (1920).

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