• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings


  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 2 lb Beef kidney
  • 3/4 c Beef broth
  • 1/4 c Bread crumbs
  • 2 tb Vinegar
  • 1/4 c Wine, red; or ale
  • 2 Onion; peeled
  • 1/4 ts Ginger
  • 1/4 ts Mace
  • 1/4 ts Pepper
  • 1/2 ts Salt; or to taste


Take noumbles of Deer oder or oder beest; parboile hem; kerf hem to dyce.
Take the self broth or better; take brede and grynde with the broth; and
temper it up with a gode quantite of vynegar and wyne. Take the oynons and
par-boyle hem, and mynce hem smale and do per-to. Color it with blode and
do per-to. Color it with blode and do per-to powdor fort and salt, and
boyle it wele, and serue it forth.

Cover the kidneys with cold, salted water and bring to a boil; then pour
off the water. Chop the kidneys into 1" cubes. Beat the bread crumbs into
the broth (starting by moistening with just a tablespoon or two) and stir
in the wine and vinegar.

Meanwhile, parboil the onions in salted water for about five minutes.
Drain, and chop the onions. Add them along with seasonings and chopped
kidneys to the sauce and bring to a simmer; cover and cook gently for 25-30
The Forme of Cury
in Pleyn Delit
by Hieatt and Butler

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