Kidney and Bacon
Ingredients
Directions
Prepare the kidneys
Fry the bacon slices until crispy and set aside to keep warm.
Split the kidneys in half or slice the beef kidney.
Fry the kidneys in the bacon fat until browned.
Stew and serve
Add the water and salt, cover, and stew slowly for 10 minutes.
Pour the kidney mixture over the bacon and serve with dry toast.
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
- Provide the main meat, which browns in bacon fat and becomes tender when stewed.
- Bacon
- Adds salty, smoky flavour and fat for frying the kidneys.
- Water
- Creates steam and liquid so the kidneys stew gently in the covered pan.
The step that matters
Stewing the kidneys covered. Stewing slowly with a lid and a little water keeps the kidneys moist and tender. Too much heat or too long a stew can toughen the meat and dry it out.
“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.