Kidneys and Bacon Recipe
Kidneys and Bacon.
INGREDIENTS
8 Kidneys
8 Rashers of Bacon
METHOD
Skin the kidneys, remove the white gristly centre and season with salt and pepper. Roll each half in a thin rasher of bacon, transfix with a cocktail stick or tie with cotton and bake in a moderate oven (180C / 350F / Mark 4) until the bacon is crisp.
A more substantial way is to make a simple forcemeat with chopped parsley, onion breadcrumbs and egg, and spread this on the bacon rashers first. Then place the prepared kidneys on this, roll it up and tie and bake in a hot oven for 20 minutes or so. Serve on buttered toast.
Serves 4.
Based on the Kidneys and Bacon recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).