{"id":6355,"slug":"stewed-lamb-kidneys","title":"Stewed lamb kidneys","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six kidneys","hot butter","one soupspoonful of flour","one cup of stock or hot water","salt","pepper","a little sherry wine or chopped parsley"],"ingredients_norm":["kidney","hot butter","soupspoonful of flour","stock or hot water","salt","pepper","little sherry wine or chopped parsley"],"steps":["Split six kidneys, remove the skin, and cut in thin slices.","Have a pan ready with hot butter and fry on a quick fire for a few seconds.","Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown.","Add one cup of stock or hot water, salt and pepper, and reduce one-half.","Return the kidneys to the sauce, but do not let them boil or they will become hard.","Before serving add a little sherry wine or chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w130:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"866a950d3391b3501ab7bd39ccbf65cec23fc33c917709fba799048531576c21","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stewed-lamb-kidneys"}