Old London Liver and Kidneys

Name: Old London Liver and Kidneys
Yield: Serves 4
Ingredients: 2 teaspoons salt; ½ teaspoon freshly ground pepper; 1 tablespoon butter; 1 pound thick unsliced baby beef liver; 12 slices bacon, chopped coarsely; ½ cup chopped fresh parsley; 1 teaspoon olive oil; 4 lamb kidneys, deveined and quartered; 4 medium to large onions, sliced; ¼ cup white wine; 1 teaspoon arrowroot, approximately

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

The trick here is to get a thick slab of liver, the thicker the better, and not to overcook. Liver is best when cooked to a deep burgundy red, like a properly done wild duck.

Ingredients

1 pound thick unsliced baby beef liver
4 lamb kidneys, deveined and quartered
4 medium to large

Main course
Gluten-free

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the liver and kidneys in the presoaked pot. Brown the sliced onions in the butter and olive oil until golden and add to pot, then fry the chopped bacon until almost done, pour off most of the fat and add the bacon to the pot. Add the chopped parsley, mix thoroughly, then add the salt, pepper, and white wine.

Cove