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Great-Great Grandmother's Kidney Stew

2 - beef or veal kidneys
4 - cups water, cold
1 - small onion
1/4 - teaspoon salt
1/2 - cup milk
1/2 - cup cream
3 - Tablespoons butter
1/2 - teaspoon salt
1/4 - teaspoon pepper
2 - Tablespoons all-purpose flour
1 - Tablespoon parsley, minced
2 - hard-boiled eggs

  • Cut kidneys into small pieced, removing fat and membrane. 
  • Soak in 2 cups cold water for 3 hours, then put in colander and run cold water over them.
  • Place kidneys in top of double boiler and just cover with 2 cup cold water. 
  • Add the onion and 1/4 teaspoon salt. 
  • Cover the pan and bring to a simmering boil. 
  • Simmer 4 hours, replacing water in bottom of boiler as needed. 
  • Remove the onion and put in milk, cream, cutter, salt, and pepper. 
  • Thicken with flour to consistency of thick soup. 
  • Add parsley.
  • Do not serve to next day, then reheat, pour into tureen and sprinkle mashed hard-boiled eggs on the top with a little more parsley.

* Check PA Dutch Idioms and Expressions

 

 
 
 
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