Kidney Rolls

Course : Breads
Serves: 4
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1 pound lamb or pork or beef kidney
1 Cup water
1/2 pound sliced bacon
3 cups fresh bread crumbs
1/4 cup grated onion
2 tablespoons chopped parsley
1 Cup stock or water
1 large egg -- beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper

Preparation / Directions:

1. Remove membrane from kidneys. 2. Split lamb or pork kidneys in half, or cut beef kidney in 1 1/2-inch cubes; remove hard white portion in center. 3. Cover kidneys with water; cook slowly until tender. {Lamb and pork kidneys require 35 minutes; beef kidney about 1 hour.} Drain. 4. Cover kidney with 1/4-inch coating of Bread Dressing; wrap with a slice of bacon and fasten each with a wooden toothpick. 5. Bake in preheated 350 F. oven 30 minutes, or until bacon is crisp. Bread Dressing Combine bread crumbs, onion, parsley, beaten egg, seasonings, and enough stock or water to make a dressing which will hold together.


Nutritional Information:

111 Calories (kcal); 2g Total Fat; (19% calories from fat); 4g Protein; 18g Carbohydrate; 47mg Cholesterol; 996mg Sodium

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