Braised Kidneys
Recipe No. 343 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 343 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Kidneys — 40 pounds
- Fat — 4 pounds (2 No. 56 dippers)
- Salt — 6 ounces (¼ mess kit cup)
- Pepper — ½ ounce (2 mess kit spoons)
- Worcestershire sauce — as needed
- Water or stock — as needed
- Onions, sliced — 5 pounds (5 No. 56 dippers)
- Fat — as needed
Directions
Key ingredients
- Slice kidneys; wash in cold water. Dry well. Cook in fat until brown.
- Add salt, pepper, and Worcestershire sauce.
- Add small amount of water or stock; cover tightly. Heat to boiling point; reduce heat and simmer until kidneys are tender.
- Cook onions in fat until brown. Add to kidneys.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Kidneys — 3 lb 3¼ oz Fat — 5 oz Salt — ½ oz Pepper — a pinch Worcestershire sauce — to taste Water or stock — to taste Onions, sliced — 6⅓ oz Fat — to taste
Tomato juice may be used instead of water or stock.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 343, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.