No. 843 — Boiled Kidneys with Sauce
English historical translation of Molokhovets recipe No. 843 from the 1901 Russian cookbook, retaining original methods and measures.
Wash two kidneys, remove their membrane and surplus fat and soak in cold water. Lower into boiling water, bring briefly to the boil and rinse again in cold water.
Transfer to fresh salted boiling water with allspice, bay leaf and a bunch of herbs. Bring to the boil several times, skimming the surface.
For the sauce, fry one spoonful of flour in one spoonful of butter, add a baked onion mashed to a pulp, dilute with three glasses of broth and bring to the boil.
Only after the sauce is ready, remove the kidneys from their broth, slice thinly and immediately put into the sauce. Cover and braise in the oven or over low heat until done.
If desired, add two or three seedless lemon slices, a little vinegar or fruit acid, or one or two small wineglasses of sherry or Madeira.
Use the leftover kidney broth in the pickle soup, rassolnik, described in No. 37.
To provide
2 kidneys, 1 spoonful each of butter and flour 1 bay leaf and 2–3 allspice berries | Vinegar or fruit acid Or 1–2 small glasses of Madeira 2–3 lemon slices |