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