Recipe or source entry
Ox-Kidney Grilled
Cut the kidney in slices about half an inch thick; season with pepper and salt on both sides; place them on a gridiron over a clear fire, and broil them until done on both sides: they must then be dished up on a hot dish, with maitre-d'hotel butter, No. 127, under them, and served immediately.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter13/grilled-ox-kidney.html- Legacy revision
8531e8373e9b- Source checksum
cfdcad60c6421aa0443bcd2d41015d1159adae56851355cab196253fc9ac527d- Legacy text checksum
7d333239f8053c80bc3174cf39bacd8cd610616166a2f2835ff95a3fd73dee0b
Cite this page
Ox-Kidney Grilled. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter13/grilled-ox-kidney.html