Kidney and Bacon
Ingredients
Directions
Parboil the kidney.
Cut the kidney into thin slices.
Fry the kidney slices with the bacon until cooked.
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
- Kidney
- Provides the main meaty texture and rich, savoury flavour of the dish.
- Bacon
- Adds salty, smoky fat that browns in the pan and flavours the kidney.
The step that matters
Parboil the kidney. Parboiling partly cooks the kidney and softens its strong flavour before frying. Skipping it can leave the meat tough or taste overly gamey.
“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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