Toasted Kidneys
Ingredients
Directions
Prepare
Cut each kidney into three pieces.
Place the pieces on a very hot plate in front of a hot fire.
Toast the bacon and kidneys
Hold each slice of bacon on a fork close to the fire to let the gravy drip onto the kidneys.
Place the toasted bacon on a second hot plate.
Drain the gravy from the bacon over the second hot plate.
Toast the kidneys over the bacon until no more juice drips from them.
Serve
Place each kidney on a slice of toast in a hot dish.
Garnish the kidneys with bacon.
Sprinkle the kidneys with pepper.
Pour the gravy over the kidneys.
Serve 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
- Main ingredient; toasting over the fire cooks it and browns the surface while it releases its juices.
- Fat bacon
- Melts as it toasts, releasing gravy that bastes the kidneys and adds richness and savoury flavour.
- Toast
- Soaks up the kidney juices and gravy, giving the dish a base that holds the meat.
The step that matters
Toast the kidneys over the bacon until no more juice drips from them. Kidneys must be cooked through, and the juice running out signals that the meat has firmed and cooked. Stopping early leaves the centre underdone, while over-toasting dries the meat.
“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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