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1800s Cooking Tips and Recipes

Kidneys in Batter Make a thick batter, season with pepper and salt; cut the kidneys in thick slices, put some butter into a pan, and when the blue steam rises, put in the slices, which must be previously dipped in and covered with the batter; fry nicely, drain, and serve with fried parsley.

The Willimantic Chronicle, Willimantic, Connecticut, July 16, 1882


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