Pigs’ Kidneys with Lovage

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


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


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