| How To Cook: |
|
|
1. Remove membrane from kidneys.
|
2. Split lamb or pork kidneys in half, or cut beef kidney in 1½-inch cubes; remove hard white portion in center.
|
3. Cover kidneys with water; cook slowly until tender. (Lamb and pork kidneys require 35 minutes; beef kidney about 1 hour.) Drain.
|
4. Cover kidney with ¼-inch coating of Bread Dressing; wrap with a slice of bacon and fasten each with a wooden toothpick.
|
5. Bake in preheated 350° oven 30 minutes, or until bacon is crisp.
|
