124. Blanched Kidneys

• ¾ lb. pork kidneys (3 or 4 kidneys)
• Salt
• 4

Wash the kidneys and sprinkle them with salt. Remove the membranes. Rinse off the kidneys. Carefully pare off large slices, avoiding the hard core. Rinse and drain the slices very thoroughly. Place the slices close together in a single layer on a chopping board. With a cleaver, lightly slash the slices about every 1/16 inch. Turn the board around one-quarter of a circle and make slashes 1/16 in