This must be the simplest way ever to cook a kidney. And the result is highly delicious. Both pig’s and lamb’s kidneys can be roasted this way. The most difficult part is buying the kidneys still in their covering of fat – you need two or three for each person. Place the kidneys on a trivet in a roasting pan and cook in a moderately hot oven (Mark 6, 200°C, 400°F) for 15–20 minutes until the fat has melted (pour it off and keep it for roasting potatoes on another occasion) and the kidney is just cooked and is still tender.
Serve the roast kidneys with apple sauce and creamed potatoes mixed with chopped chives.
© 1987 Geraldene Holt. All rights reserved.