Kidneys

Kidneys are encased in a thick coat of creamy fat; this is generally removed before sale (although a calf’s kidney can be cooked inside its fat). Kidneys should be bought and cooked very fresh. Those of adult animals, which will be less tender and often smell of urine, need careful preparation and relatively long cooking, e.g. braising; alternatively they can be chopped or sliced small and then stir-fried, as in China. Very small kidneys, e.g. of cocks or rabbits, cook rapidly and may be of use as garnish.