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Pigs’ Kidneys with Lovage
- For
2
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
2 - salt and freshly ground pepper
- pork dripping, or oil and butter
- juice of
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
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