Stewed Kidneys and Macaroni
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2 of 5 items checked · 4 aisles
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Archive recipe
A historic Australian dish of kidneys, stock, butter, macaroni and parsley, pepper, and salt. Adapted from Stewed Kidneys and Macaroni, from The Art of Living in Australia (1893).
Adapted from Stewed Kidneys and Macaroni, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/stewed-kidneys-and-macaroni.md.
The dish
2 of 5 items checked
archive.org
2 of 5 items checked · 4 aisles
Put the macaroni into boiling water seasoned with salt, and boil for about twenty minutes, or until quite soft, but not broken
When it is boiling, skin and cut the kidneys in half
Put them into a frying-pan with the butter, and toss them over the fire for two or three minutes
Sprinkle with parsley, pepper, and salt
Pour over the stock or water
Bring it to the boil, then cover down by the side of the fire for five minutes
Place carefully in the centre of a hot dish
Boil up the gravy and pour over
Arrange the macaroni round the dish as a border, and serve hot
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)