Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Veal Kidney Roast

8 servings

Ingredients

• 2.5 kg Veal kidney piece
• Salt (a little)

Instructions

1. You need to roast at least 2 to 3 kg; this serves 8 people.
2. Salt and roast the kidney piece, without larding it, just like the veal leg.
3. First, roast the fleshy side up, then place it in the pan with the fat side and kidneys up, so they brown.

Modernized from a treasured 19th-century German cookbook.