Kidney and Bacon
Ingredients
Directions
Prepare
Fry the bacon slices until crispy and set aside to keep warm.
Split the kidneys in half or slice the beef kidney.
Cook and serve
Fry the kidneys in the bacon fat until browned.
Add 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
- Mutton kidneys
- Provide the main meat, which becomes tender and flavourful when stewed.
- Breakfast bacon
- Adds salty, smoky fat used to brown the kidneys and flavour the dish.
- Water
- Creates steam and liquid so the kidneys stew gently and stay moist.
The step that matters
Stew the kidneys slowly, covered. Kidney turns tough and rubbery if it cooks too hard or too long. A gentle, covered simmer with a little liquid keeps the meat tender and 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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