Why should the kidneys be soaked first?

Soaking draws out blood and the sharp urinous flavor, so the kidneys become milder. That is why the total time is around 150 minutes — most of it goes to soaking, while the sautéing in butter takes little time.

How are the kidneys prepared?

They are sliced, seasoned and sautéed in butter. Along the way you often drizzle a little melted butter over them, and just before serving 1 deciliter of good veal roast gravy is added.

What is served alongside, and what does the sauce over it consist of?

Fried tomatoes are placed in the center of the platter, with the kidneys around them or as a strip on each side. Over this is poured 1 deciliter of meat glaze with ½ teaspoon lemon juice, 25 g butter and a tablespoon of finely chopped parsley added.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 225. It is meant for 4 servings.

Sautéed Veal Kidneys

Name: Sautéed Veal Kidneys
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs veal kidneys (soaked); 50 g butter (for sautéing and for drizzling over); 1 tsp salt (to taste); 0.5 tsp pepper (to taste); 1 dl veal roast gravy (good, brown); 4 pcs tomatoes (fried, for the center of the platter); 1 dl meat glaze (strongly reduced meat stock); 0.5 tsp lemon juice; 25 g butter (for the glaze); 1 tbsp finely chopped parsley

Erken's sautéed veal kidneys: kidneys soaked in lukewarm water, sliced, seasoned and quickly sautéed in butter, sauced with veal roast gravy and arranged around fried tomatoes with meat glaze flavored with lemon juice, butter and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 225 (falt i det fri)

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About the dish

From the chapter on veal and offal. Erken emphasizes that kidneys must always be sautéed or cooked quickly, or they become tough, and that they must be soaked a couple of hours in lukewarm water to avoid a harsh flavor. The kidneys must never boil in the sauce.

How to make it

1
Soak the kidneys
Split the kidneys lengthwise without cutting them completely apart, and soak them a couple of hours in lukewarm water, otherwise they take on a harsh flavor.
2
Slice and season
Take the kidneys out of the water, dry them, slice them, and season with salt and pepper.
3
Sauté the kidneys
Sauté the slices quickly in butter, and drizzle a little melted butter over them often. The kidneys must not cook long, or they will become tough.
4
Add the sauce
Just before serving, pour 1 dl of good veal roast gravy over the kidneys. Never let them boil in the sauce.
5
Arrange
Place the fried tomatoes in the center of the platter and the kidneys around them or as a strip on each side.
6
Meat glaze over
Mix the meat glaze with lemon juice, 25 g butter and finely chopped parsley, and pour it over the kidneys. Serve immediately.

Changes from the original

Amounts are estimated and given in modern measurements (dl, grams, tsp/tbsp). "Kjøtglassur" is modernized to meat glaze (strongly reduced stock). Soaking the kidneys, described in the introductory text, is included as a separate step.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 225) → 1949 (proofread, p. 254)~62% of the text changedremovedadded

~~Nyrerne utvandes,~~ (Rognons de veau grillés.) Kalvenyre salt pepper smør tomater. Nyrene utvannes, ta ikke all talgen fra, skjæres i skiver, krydres og ristes hurtig i smør, idet man ofte drypper over litt smeltet smør; like før anretningen ~~tilsættes~~ tilsettes 1 del. god kalvesteksaus. Midt ~~paa~~ på fatet ~~lægges~~ legges stekte tomater, og omkring eller som en stripe ~~paa~~ på hver side ~~lægges nyrerne. Overheldes~~ legges nyrene. Overhelles 1 del. ~~kjøtglassur, tilsat ½ teske citronsaft,~~ kjøttglasur, tilsatt 1/2 teskje sitronsaft, 25 gr. smør og en ~~spiseskefuld~~ spiseskjefull finhakket ~~persille.~~ persille eller legg nyrene i midten, kok smøret et øieblikk med 1/2 del. madeira, hell dette over. Omkring legges kokt ris tilsatt tomatpuré efter smak.

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Frequently asked questions

Why should the kidneys be soaked first?: Soaking draws out blood and the sharp urinous flavor, so the kidneys become milder. That is why the total time is around 150 minutes — most of it goes to soaking, while the sautéing in butter takes little time.
How are the kidneys prepared?: They are sliced, seasoned and sautéed in butter. Along the way you often drizzle a little melted butter over them, and just before serving 1 deciliter of good veal roast gravy is added.
What is served alongside, and what does the sauce over it consist of?: Fried tomatoes are placed in the center of the platter, with the kidneys around them or as a strip on each side. Over this is poured 1 deciliter of meat glaze with ½ teaspoon lemon juice, 25 g butter and a tablespoon of finely chopped parsley added.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 225. It is meant for 4 servings.

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