FRIED KIDNEYS
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FRIED KIDNEYS
FRIED KIDNEYS




      

FRIED KIDNEYS


FRIED KIDNEYS

The kidneys after being split open and the little sack inside removed should be soaked in several changes of lightly salted water. They should be cut into slices about one-fourth to one-half inch thick, lightly seared in hot grease, sprinkled with salt and pepper, and fried to a brown color. Then pack in cans with onions that have been peeled, sliced, and nicely browned in hot grease. Then pour in hot gravy made from adding water to the pan grease until the can is filled to within one-half inch of top. Cap. tip, and process.

No. 2 cans, 45 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 55 minutes at 250° F., or 15 pounds of steam pressure.


Kidneys may also be prepared as a stew or ragout and filled hot into cans. Cap, tip, and process for same length of time as for fried kidneys.

Farmers' bulletin, Issues 1176-1200 By United States. Dept. of Agriculture

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