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Veal Kidneys with Gin

This is an ideal dish for a dinner party as the kidneys can be prepared in advance and then the final cooking may be done at the table in a chafing dish. Serve with a mixed salad and sautced potatoes.


1 oz. butter

3 veal kidneys, cleaned and prepared

1 tablespoon juniper berries

1 fl. oz. gin

12 fl. oz. brown sauce

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the kidneys and fry, turning frequently, for 4 minutes or until they are lightly browned all over. Reduce the heat to moderately low and fry the kidneys for a further 5 minutes, turning once. Remove the pan from the heat. Transfer the kidneys to a board and, using a sharp knife, cut them into -J-inch slices. Return the kidneys to the pan. Add the juniper berries. Place the pan over moderately low heat. Cook, turning and stirring frequently, for 20 minutes. Add the gin and heat for 30 seconds before igniting it. Shake the pan gently until the flames die down. Add the sauce and bring it to the boil, stirring constantly.

Remove the pan from the heat.

Pour the kidney mixture into a warmed serving dish and serve immediately.

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