Day Ten: Skewered Kidneys

Lambs kidney on a cutting board

Aleister Crowley tells us in John St. John: The Record of the Magical Retirement of G. H. Frater, O M, The Tenth Day, “12.15. At Pantheon. 1/2 dozen Marennes [oysters], Rognons Brochette [skewered kidneys], Lait chaud [warm milk].”

Lambs kidney on a cutting boardSkewered Kidneys

  • Lamb Kidneys
  • Salt to Taste
  • Pepper to Taste
  • 1 lb bacon, lightly cooked
  • Butter, melted
  • Dry bread crumbs

Cut kidneys into uniform squares. Cover with salt and pepper.

Cut bacon into squares.

Place kidney on skewer, followed by bacon, then kidney, and so on until the skewers are full.

Brush the skewered meat with butter.

Roll in bread crumbs.

Grill skewered meat for about 10 minutes or until crisp.

Serve with a compound butter or sauce for grilled meats.

Recipe adapted from Unmentionable Cuisine, by Calvin W. Schwabe.


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