Toasted Kidneys
Ingredients
Directions
Prepare
Cut each kidney into three pieces.
Place the kidney pieces on a very hot plate in front of a hot fire.
Hold each slice of bacon on a fork close to the fire so the fat drips onto the kidneys below.
Place the toasted bacon on a second hot plate.
Drain the gravy over the bacon.
Toast the kidneys over the bacon until no more juice drips from them.
Assemble and serve
Place each kidney on a slice of toast in a hot dish.
Garnish with bacon.
Sprinkle 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
- Form the main body of the dish, cooking through while toasting to a browned surface.
- Fat bacon
- Drips fat onto the kidneys as it heats, adding richness and savory flavor to them.
The step that matters
Toast the kidneys over the bacon until no more juice drips from them. Kidneys must cook through, and stopping when juice no longer runs shows they are done. Undercooked kidney stays pink, tough, and has an unpleasant texture.
“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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