Lamb kidneys in potato

Lamb kidneys in potato

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 potatoes
15g butter
4 lamb kidneys
freshly ground black pepper
salt

Method

  1. Scrub potatoes, dry, and pierce skins in several places with a fork. Cut a good slice off top and scoop out a hole inside big enough to hold a whole lamb’s kidney on which you have left a little of the fat.
  2. Rub butter over surface of each potato. Skin kidneys and remove core.
  3. Put a kidney into each potato, season with salt and pepper, then put top slice of potato on as a lid, tying it on firmly. Bake in preheated moderate oven 180°C for about 1½ hours. When potato is tender, the kidney will be cooked.
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