Loin of veal with its own kidneys

Name: Loin of veal with its own kidneys
Yield: Serves 4
Cuisine: British
Ingredients: salt and pepper; 3 onions, sliced; 1 bottle red wine; salt and pepper; 50 g lard; 1.8 kg veal loin with its own kidneys; 1.8 kg veal loin with its own kidneys

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

This is a dish my sister Heather used to make, and very good it is too. Get your butcher to bone a piece of veal loin and stuff it with its own kidneys, preferably with some off their fat casing left on.

Ingredients

50 g lard
1.8 kg veal loin with its own kidneys
3

Europe
United Kingdom
Main course
London
Gluten-free

Method

Preheat the oven to 230°C/450°F/gas mark 8.

Heat the lard in a large pan and brown your veal joint all oven Remove the joint from the pan and fry the onions until coloured. Transfer the onions to a deep roasting pan or casserole and place the joint on top. Season well and pour