Preparation / Directions:
Because beef kidney is less tender than other kidneys, cook in liquid or braise. Cook lamb, pork and veal kidneys in liquid, braise or broil. Remove membrane and hard parts from kidney before cooking. To Cook in Liquid: Cover kidney with water. Heat to boiling; reduce heat. Cover and simmer 1 to 1-1/2 hours for beef kidney, 45 to 60 minutes for lamb, pork or veal kidney.To Braise: Cut kidney in half or into pieces. Roll in flour or crumbs seasoned with salt and pepper. Heat vegetable oil in skillet until hot. Cook kidney in oil until brown. Add small amount liquid. Cover and cook 1-1/2 to 2 hours for beef kidney, 45 to 60 minutes for lamb kidney, 1 to 1-1/2 hours for pork or veal kidney or until tender.To Broil: Leave lamb kidney whole or cut in half. Cut veal or pork kidney into slices. Brush with margarine or butter, melted, or marinate in Classic French Dressing. Set oven control to broil. Broil with top 3 to 5 inches from heat about 5 minutes on each side or until done.