Toasted Kidneys
Ingredients
Directions
Prepare
Cut each kidney into three pieces and place on a very hot tin plate in front of a hot fire.
Hold each slice of bacon on a fork close to the red grate to let the gravy drip onto the kidneys below.
Once all the bacon is toasted, place it on a second hot plate and drain the gravy over the bacon.
Toast and serve
Toast the kidneys over the bacon until no more juice drips from them.
Place each kidney on a slice of toast in a hot dish, garnish with bacon, sprinkle with pepper, and pour the gravy over the kidneys.
Serve hot.
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, cooking to a tender, juicy center as they toast.
- Fat bacon
- Releases fat and gravy that drips onto the kidneys, adding richness and flavor.
- Toast
- Soaks up the juices and gravy, giving a crisp base under the kidneys.
The step that matters
Toast the kidneys over the bacon until no more juice drips from them. Kidneys cooked too briefly stay underdone inside, while overcooking makes them tough and dry. Watching for the juices to stop running is a practical sign the interior has set.
“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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