Dushenina with kidneys
The meat should be cut into large portions and grilled together with the properly cut carrot, parsley, and onion, following which add the kidneys (boiled and cut into pieces), bay-leaves, pepper, pour the whole stuff with consomme, and set the contents to stewing. The cooked meat should be cut into pieces, basted, and atopped with bits of kidneys. It is good practice to serve the dish, garnished with fried patatoes.
One kilo of beef, butter — 35 g, one carrot, one onion bulb, one root of parsley, (beef) kidneys — 200 g, two bay-leaves, broth — 600 g, ground black pepper, some salt.