Kidneys and Bacon
Ingredients
Directions
Prepare
Prepare the kidneys and sprinkle with salt and pepper.
Cook
Place bacon in a cold frying pan and cook, moving and turning until crisp and brown.
Transfer the bacon to a hot dish.
Cook the kidneys thoroughly, adding more fat if necessary, and turn every 2 to 3 seconds.
Serve the kidneys on top of the bacon while very hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Kidneys
- Form the main body of the dish, cooked through and served tender on top of the bacon.
- Bacon
- Adds salty, savoury fat that crisps and browns in the pan, flavouring the dish.
The step that matters
Cook the kidneys thoroughly. Kidneys must be cooked through to be safe, yet overcooking makes them tough and rubbery. Turning them frequently over moderate heat cooks the centre evenly without drying out the outside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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