Kidney Casserole

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 lb lamb’s or veal kidneys
  • 2 medium-sized onions
  • 2 tablespoons Dripping
  • 4 bacon rashers
  • Flour
  • Salt and pepper
  • ¼ pint stock


    Clean the kidneys, skin and remove cores, and cut in slices. Chop the onions finely and fry until golden in melted dripping. Put the onions in a casserole, arrange the kidneys on top, then pieces of chopped bacon. Season with salt and pepper and dust lightly with flour. Pour over stock and cook at 350°F, 180°C, gas mark 4 for forty minutes.