Grilled Veal Kidneys with Rosemary and Anchovy Butter

Name: Grilled Veal Kidneys with Rosemary and Anchovy Butter
Ingredients: watercress and lemon wedges, to garnish; juice of ½ lemon; 50 g/2 oz tin of anchovies, drained of oil; 50 g/2 oz tin of anchovies, drained of oil; watercress and lemon wedges, to garnish; olive oil for brushing; 2 veal kidneys, suet removed and trimmed of any excess fat and membrane; black pepper and salt; black pepper and salt; 1 rosemary sprig, leaves only; 1 large garlic clove, peeled and finely chopped; 225 g/8 oz butter, softened

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                      

Ingredients

Method