Kidney Casserole

Name: Kidney Casserole
Ingredients: Salt and pepper; ¼ pint stock; Flour; Salt and pepper; 2 tablespoons Dripping; 4 bacon rashers; 1 lb lamb’s or veal kidneys; 2 medium-sized onions; 1 lb lamb’s or veal kidneys

Preparation info

Difficulty
Easy

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

1 lb lamb’s or veal kidneys
2 medium-sized onions
2

Method

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.