The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Beef Kidney

Wash and soak two kidneys in a large amount of water, for several hours or over night, changing the water at least once. Cut them open, rinse them and put them on to boil in boiling salted water to barely cover them, in a small cooker-pail. Let them boil five minutes, set the pail in a larger pail of boiling water, and cook them ten hours or more in a cooker. When tender, remove the tubes and membranes and slice the kidneys. Thicken as much of the gravy as you wish to use, with one-fourth of a cupful of flour mixed with one-fourth of a cupful of water to each pint of gravy. Add the sliced kidneys and serve them when they are boiling hot.