Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 238

Cut three pairs of lambs’ kidneys into halves. Fry eight thin slices of bacon until done; remove from the fire and keep hot while you fry the halved kidneys in the bacon fat. Cook slowly for ten minutes, turning often. Remove the kidneys and keep hot with the bacon while you stir a teaspoonful of Worcestershire sauce and the same quantity of catsup into the gravy left in the pan.

Put crustless slices of toasted bread on a platter, lay the kidneys on these, pour the gravy over them and dispose the crisp slices of bacon about the edge of the platter.