Roasted Kidneys with Brains.

The pork kidneys are properly skinned, washed, dried and cut into very fine slices, only as thick as the back of a knife. Put 6 dkg of good butter in a dish, brown a medium grated onion and add the sliced kidneys, then wash and skin a calf’s brain, cut it into large pieces, add it to the dish and roast it all over a bright fire for 6 to 8 minutes, season it with salt, pepper and a little marjoram and serve it on the spot.

You can add mashed potatoes or small dumplings.

all : home canning, from Mrs. Emilie Lösel,

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