Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 236

Split the kidneys, wash them, drain and cut into small pieces of uniform size. Pour cold water over these and set at the side of the range, where they will come slowly to a boil. Just before the boiling point is reached turn off the hot water, substitute cold, and bring to the boil. Drain the kidneys and keep them hot while you cook together a tablespoonful of browned flour and the same quantity of butter. When these are blended pour upon them a scant teacupful of salted boiling water, and stir until thick and smooth. Now add salt and pepper, a teaspoonful of kitchen bouquet, the same quantity of Worcestershire sauce, a half-teaspoonful of lemon juice and a tablespoonful of currant jelly. Turn the kidneys into this and stir until very hot.