For 4 people you need: 4-6 lamb or pig kidneys 5 slices bacon 1 large onion 2-4 tablespoons shortening or butter 1¼ cups stock seasoning 1 tablespoon cornstarch 3-4 tablespoons water rice or toast for serving
Skin and core the kidneys, cut into small pieces; cut bacon into small pieces; slice the onion.
Heat the shortening in the pan and fry kidneys, back, and onion together until the onion is soft and golden brown.
Pour in the stock, simmer for approximately 15 minutes, seasoning well.
Start cooking rice, if used.
Blend the cornstarch with the water and add to the kidney mixture, cook for several minutes, stirring all the time.
TO SERVE: Arrange in a border of cooked rice or on toast.
TO VARY: Use half stock and half tomato juice; add ½-1 cup sliced mushrooms. Blend the cornstarch with port instead of water.
TO STORE: The kidney and bacon mixture may be kept in a cool place and reheated thoroughly.
Preparation time: 25 minutes Cooking time: 1 ½ hours To serve: 4
You will need 1 ½ lb. pig’s liver 8 oz. bacon 1 clove garlic or 1 shallot 6 anchovy fillets ¾ pint breadcrumbs 1 egg 1 egg yolk ¼ teaspoon black pepper ½ teaspoon salt 2 bay leaves
Put half liver in a pan, cover with water and simmer until cooked. Put cooked and uncooked liver, half bacon, garlic or shallot and anchovies twice through a mincer. Add breadcrumbs, beaten egg and egg yolk. Season. Mix thoroughly. Lay bay leaves in the bottom of mould, cake tin or loaf tin and line with half remaining bacon rashers. Fill it with pâté. Cover with buttered greaseproof paper. Place mould in baking tin filled with hot water so that the water comes at least 1-inch up the mould. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. Cool and remove paper.