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Kidneys with Bacon

Kidneys with bacon is a savory dish of lamb kidneys cooked in bacon fat and served on toast with Worcestershire gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lamb and sauce work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 925 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Kidneys with Bacon

Ingredients

Directions

Prepare and cook the bacon

  1. Split the lamb kidneys in half and secure them with toothpicks.

  2. Cook the bacon in a frying pan until clear but not crisp.

  3. Remove the bacon and keep it warm.

Cook and serve

  1. In the bacon fat, cook the kidneys, turning frequently for about 6 minutes until tender.

  2. Arrange the kidneys on the toast, garnish with bacon, and pour the gravy mixed with Worcestershire sauce over them.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb kidneys
Provide the main meat, which turns tender and mild when cooked briefly in bacon fat.
Bacon
Adds fat and salty, savoury flavour to cook the kidneys in and to garnish the dish.
Worcestershire sauce
Adds savoury, tangy depth to the gravy poured over the kidneys.
Toast
Gives a crisp, absorbent base that soaks up the gravy and juices.

The step that matters

Cooking the kidneys in bacon fat. Kidneys become tough and rubbery if overcooked, so they should be turned often and removed once just tender.

“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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