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Kidneys with Bacon

Kidneys cooked in bacon fat, served on toast with Worcestershire sauce.

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

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

Cook

  1. Cook the bacon slices in a frying pan until clear but not crispy, then keep the bacon slices warm.

  2. Cook the kidneys in the bacon fat, turning them frequently for about 6 minutes until tender.

Serve

  1. Arrange the kidneys on the toast.

  2. Add Worcestershire sauce to the gravy and pour the gravy over the kidneys.

  3. Garnish the kidneys with bacon.

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 with brief, frequent turning over heat.
Bacon
Adds salty, smoky fat in which the kidneys are cooked and a savoury garnish.
Worcestershire sauce
Adds savoury, tangy depth to the gravy.

The step that matters

Cooking the kidneys in the bacon fat. Kidneys turn tough and rubbery if overcooked, so they need only about 6 minutes, turned often, to heat evenly and stay 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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