Veal Kidneys in Mustard Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A very smooth and elegant mashed potato is the ideal accompaniment.


  • 1 veal kidney, weighing 400–450 g (14–16 oz)
  • oil, for cooking


Remove any membrane covering the kidney and cut down the length between the lobes to separate it into two parts. Turning each part over, cut down either side of the white fat and connective tissue and remove it completely. Now cut the kidneys into their lobes, which are each the size of a modest strawberry.

Heat a heavy sauté pan until quite hot. Add a film of oil, then add the unseason