*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Venison                          Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Beef kidney
      3/4   c            Beef broth
      1/4   c            Bread crumbs
    2       tb           Vinegar
      1/4   c            Wine, red -- or ale
    2                    Onion -- peeled
      1/4   ts           Ginger
      1/4   ts           Mace
      1/4   ts           Pepper
      1/2   ts           Salt -- or to taste
   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.
                                     -- The Forme of Cury
                                        in Pleyn Delit
                                        by Hieatt and
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