Yield: 4 Servings
|2 pounds||Beef kidney|
|¾ cup||Beef broth|
|¼ cup||Bread crumbs|
|¼ cup||Wine, red; or ale|
|2 \N||Onion; peeled|
|½ teaspoon||Salt; or to taste|
|\N \N||-- The Forme of Cury|
|\N \N||in Pleyn Delit|
|\N \N||by Hieatt and Butler|
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 minutes.