Old London Liver and Kidneys

Preparation info
  • Serves


    • Difficulty


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.


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


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.