Pigs’ Kidneys with Lovage

Name: Pigs’ Kidneys with Lovage
Yield: For 2
Ingredients: 2 pigs’ kidneys; 1 tablespoon lovage, finely chopped, or celery leaves or celery salt; pork dripping, or oil and butter; pork dripping, or oil and butter; salt and freshly ground pepper; salt and freshly ground pepper; 1 tablespoon lovage, finely chopped, or celery leaves or celery salt; 1 tablespoon lovage, finely chopped, or celery leaves or celery salt; juice of ½ lemon; pork dripping, or oil and butter

Preparation info

For
2

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2 pigs’ kidneys
salt and freshly ground pepper
pork dripping, or oil and butter
juice of

Main course
Gluten-free

Method

About half an hour before you will eat them, slice the kidneys finely, removing all the fatty core, and sprinkle with salt and pepper. Leave for 25 minutes. Melt the fat, or oil and butter, in a thick frying pan, so that the bottom is liberally covered. Raise the heat and fry the kidney slices briskly, a few at a time, so that each slice gets an even contact with the heat. As soon as both sides