This used to be considered a very popular breakfast dish in Ireland. The name comes from the fact that the kidneys are cooked in their outer coating of suet and this ensures that all the flavours and juices are retained. They make a tasty meal served on toast and, if liked, accompanied by fried bacon.
12 lambs’ kidneys, with suet retained, washed and dried
4 slices of hot toast
1 teaspoon salt
½ teaspoon black pepper
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).
Place the kidneys, in their suet over-coats, side by side in a medium-sized ovenproof casserole. Place the casserole in the oven and bake for 20 to 30 minutes or until the fat is crisp.
Remove the casserole from the oven.
With a slotted spoon, remove the kidneys from the casserole and place them m on a wooden board. With a sharp knife, slice open the suet and remove the kidneys. Place three kidneys on each slice of toast. Sprinkle with the salt and pepper and serve immediately.