Toasted Kidneys
Ingredients
Directions
Prepare
Season the kidneys with pepper and salt.
Lay the bacon slices on a plate before the fire or toast them until the fat begins to run.
Cook and serve
Place the kidneys on the plate and finish toasting the bacon over them.
Hold the kidneys on a toasting fork to catch the gravy in the bacon fat.
When the gravy stops running freely, the kidneys are done.
Serve immediately.
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, becoming tender and juicy as they cook.
- Streaked bacon
- Its fat bastes the kidneys and its drippings form the gravy that is caught and served.
The step that matters
Judging when the kidneys are done. The kidneys are finished when the gravy stops running freely, not by a set time. Cooking until the juices slow helps the kidneys cook through while keeping them moist.
“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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