Fried Kidneys is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of butterflied mutton kidneys that are fried, grilled to cook topped with butter, seasoned and served on toast. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Kidneys.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED KIDNEYS.
725. INGREDIENTS.—Kidneys, butter, pepper and salt to taste.
Mode.—Cut the kidneys open without quite dividing them, remove the skin, and put a small piece of butter in the frying-pan. When the butter is melted, lay in the kidneys the flat side downwards, and fry them for 7 or 8 minutes, turning them when they are half-done. Serve on a piece of dry toast, season with pepper and salt, and put a small piece of butter in each kidney; pour the gravy from the pan over them, and serve very hot.
Time.—7 or 8 minutes.
Average cost, 1-1/2d. each.
Sufficient.—Allow 1 kidney to each person.
Seasonable at any time.
Modern Redaction
Ingredients:
4 sheep's kidneys
4 tbsp butter
salt and freshly-ground black pepper
4 pieces of toast, shaped to be just larger than the kidneys
salt and freshly-ground black pepper
butter
Method:
Split each kidney lengthways, cutting from the outside to the core (but do not core them and do not split apart). Ensure that you split the kidneys evenly, so that both halves are the same thickness. Remove the outer membrane then melt the butter in a frying pan, add the kidneys, cut side downwards, and fry for about 4 minutes before turning over and frying for about 3 minutes on the other side.
Once cooked through, remove the kidneys from the pan and season to taste with salt and black pepper. Sit each kidney on a piece of toast, add a small piece of butter in the centre of each then pour over the pan juices and serve.
