Advertisement
6
as a starterMedium
By Peter Gordon
Published 2003
In my opinion, veal kidneys make a nicer meal than lambs’ kidneys, bat they aren’t so readily available. However, if you do have them, just cut the walnut-sized pieces off the main ‘flump’ and use as for lambs’ kidneys.
First clean the kidneys. Hold one between your fingers on a chopping board with the white gristle facing up. Using a sharp knife, cut down, avoiding gristle. This will give you two flattish kidney-shaped halves, one with gristle attached. Cut gristle out using the point of a sharp knife. Do the same for remainder, to give you 30 kidney halves.
Bring a large saucepan of salted water to t