Kidneys and Bacon

Ingredients

• the kidneys
• a slice of bacon for each kidney
• a lump of butter
• chopped parsley
• a few drops of lemon
• pepper
• salt

Method

1. 1

   Skin the kidneys, cut them slightly, and lay them open.

2. 2

   Grill them while cooking bacon in a frying pan.

3. 3

   Prepare a hot dish with butter, place the kidneys, remove the skewer, and add butter with parsley and lemon inside each kidney.

4. 4

   Season with pepper and salt, and curl bacon over each.

5. 5

   Serve hot.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 161. The excerpt below is the record exactly as published.

Kidneys and Bacon. — ^Skin the kidneys and cut them a little, but not quite in half ; lay them open with a small skewer and place them on a gridiron, the cut side downwards first ; turn them whilst cooking several times, and cook at same time. in the frying-pan a slice of bacon, cut thin, for each kidney ; have the dish they are going to be served in quite ready and hot ; put a lump of butter in, lay the kidneys on it, remove the skewer, and have ready to place in the middle of each kidney a little butter, with chopped parsley in it, into which squeeze a few drops of lemon ; put this inside each kidney, with pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.