The pork kidneys (8 to 10 pieces) are skinned exactly, washed and cut into fine slices only the thickness of the back of a knife and soaked for a quarter of an hour. In a bowl, cook 7 dkg of finely diced bacon, add a piece of good butter, brown a medium grated onion, add the dried kidney slices, some salt and pepper and a little bit of marjoram and steam the kidneys until they are cooked – but not too soft. When the juices are absorbed, add a little soup. Pour into jars and sterilize at 100 degrees for 50 minutes.
Shortly before serving, dust the kidneys with a little flour and put small dumplings or mashed potatoes on them.
all : home preserves, from Mrs. Emilie Lösel,
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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