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Kidneys with Bacon

A simple dish of sheep kidneys cooked with bacon until rendered and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Kidneys with Bacon

Ingredients

Directions

  1. Cut the bacon into small pieces and place in a cold chafing dish.

  2. Cook until the fat is rendered.

  3. Add the kidneys and cook for 10 minutes.

  4. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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

Sheep kidneys
Provide the main meat, cooking to a tender texture in the rendered bacon fat.
Bacon
Renders fat that cooks the kidneys and adds savory, smoky flavor.

The step that matters

Cooking the kidneys for 10 minutes. Kidneys turn firm and rubbery if overcooked, so timing matters. Cooking them briefly in hot rendered fat keeps them tender and juicy while the outside browns.

“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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