Recipes > Meat > Stuffed Kidneys

Stuffed Kidneys


  • 3 or 4 kidneys
  • 1/2 ounce of butter
  • 1/2 a shalot, chopped finely
  • 1 dessertspoonful of parsley
  • 1 tablespoonful of bread crumbs
  • few drops of lemon juice
  • a little cayenne
  • pepper and salt


Toast or broil the kidneys and split them open.

Fry the shalot in the butter.

Mix in the bread crumbs and parsley; add lemon juice, cayenne pepper, and salt.

Lay a little of the stuffing in each kidney and fold it over.

Serve very hot.


Print recipe/article only


The Skilful Cook (1905).

comments powered by Disqus