Kidney stew
¾ pound veal or lamb kidneys
1½ cups diced potato
1 small onion, sliced
¾ teaspoon salt
1 tablespoon flour
1 egg yolk
Chopped parsley
1 tablespoon lemon juice
Cut the kidneys in half and wash well. Remove skin, blood vessels, connective tissue, and fat.
Cover kidneys with cold water, heat slowly to boiling, discard the water, and repeat the process until there is no strong odor and no scum on the water. Add about 1 quart fresh water and simmer kidneys until tender. Remove kidneys from broth and cut into small pieces.
Cook potato and onion in the broth. Add kidneys and salt.
Blend a little water with the flour, stir into broth. Cook a few minutes to thicken.
Stir some of the stew into the beaten egg yolk. Mix all together and add parsley and lemon juice. The heat of the stew will cook the eggs sufficiently.
Menu Suggestion
Serve with a green or yellow vegetable, apple and raisin salad, cookies or cake for dessert.
For Variety
Beef kidney may be used in place of veal or lamb if desired.