Advertisement
4
Medium
By Richard Whittington and Martin Webb
Published 1995
Getting the simplest dishes right is often more difficult than cooking seemingly complex recipes successfully. Here is one such dish, which needs a little extra care in its preparation. Fresh firm kidneys are the first requirement of this classic treatment. They should be dark and shiny and not smell strongly of uric acid – in making this olfactory judgement, however, don’t forget their original ante-mortem function. The older the lamb, the stronger-tasting the kidneys.