Beef Kidney and Salt Pork Casserole Recipe
Ingredients
| Two 1 1/2 lb. beef kidneys, outer fat and membrane removed, halved, cored and thinly sliced | ||
| 1/2 lb. fresh fatback, thinly sliced | ||
| 3 or 4 scallions, chopped | ||
| Shallots | 2 , chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| 1 lb. lean salt pork with the rind removed, cut into thin slices, blanched for 3 minutes and drained | ||
| 2 tbsp. Eau-de-vie or other brandy | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Line the bottom of the casserole with the fatback.
Arrange a layer of sliced kidney on top.
Season with salt and pepper.
Mix the scallions, shallots, garlic and parsley, and sprinkle some of the mixture over the kidney.
Add a layer of the sliced salt pork and sprinkle it with the scallion mixture.
Continue to add the kidney, salt pork and scallion mixture until all the ingredients are used up, ending with a layer of salt pork.
Cover the casserole and bake in a preheated 300° F. [150° C] oven for three hours, adding the eau de vie or brandy 10 minutes before the end of the cooking time.
Arrange a layer of sliced kidney on top.
Season with salt and pepper.
Mix the scallions, shallots, garlic and parsley, and sprinkle some of the mixture over the kidney.
Add a layer of the sliced salt pork and sprinkle it with the scallion mixture.
Continue to add the kidney, salt pork and scallion mixture until all the ingredients are used up, ending with a layer of salt pork.
Cover the casserole and bake in a preheated 300° F. [150° C] oven for three hours, adding the eau de vie or brandy 10 minutes before the end of the cooking time.
Chef
