Veal Kidney Saute
|Veal kidneys||2 Pound, outer fat and membrane removed, halved, cored and cubed|
|Rendered bacon fat||3 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Crushed thyme||1⁄4 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
|Red wine||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
Saute the kidneys in 2 tablespoons [30 ml.] of the bacon fat over low heat and if any juice accumulates, drain it.
Add the remaining bacon fat and the onion and garlic to the meat.
Stir and fry until the vegetables are golden.
Stir in the flour and allow it to brown.
Now add the cloves, thyme, parsley and a little paprika.
Season to taste with salt and pepper, and pour in equal parts of wine and water to just cover the meat.
Cover the pot and simmer slowly for one hour.