Kidneys and Bacon
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the kidneys
Split, wash, and dry the kidneys.
Skin the kidneys and remove the core of fat.
Cook the bacon and kidneys
Fry the bacon lightly.
Place the bacon in a 350°F (175°C) oven to finish cooking.
Fry the kidneys in the fat left from the bacon.
Prepare the tomatoes
Slice the tomatoes.
Fry the tomatoes.
Season the tomatoes to taste.
Plate and serve
Arrange the kidneys in the center of a plate.
Place the bacon around the kidneys.
Use the tomatoes as a garnish.
Pour the remaining fat from the pan around the dish.
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, with a rich, meaty texture when fried.
- Bacon
- Adds salty, smoky flavour and fat that cooks the kidneys.
- Tomatoes
- Add acidity and a soft, moist contrast to the rich meat.
The step that matters
Fry the kidneys in the fat left from the bacon. Kidneys cooked too long become tough and rubbery, since the proteins tighten with overheating. Brief, hot frying keeps them tender and juicy inside.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.