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Lamb Kidneys, Caesar

Skin, without cutting them, twelve fresh lamb kidneys, place in a frying pan with one tablespoon melted lard, fry to a light colour, take up with fork and place them in a cocotte dish. Cut two ounces lean raw pork in half-inch-square pieces and fry for five minutes in pan in which kidneys were cooked, lift up pieces with skimmer and place with kidneys.

Cut two large, peeled raw potatoes in half-inch-square pieces, fry in same pan for ten minutes, drain and add to cocotte dish with the rest. Finely chop six sound shallots, two branches parsley, one branch chervil and twelve branches chives, then sprinkle this mixture evenly over the kidneys, and so on. Season with a light teaspoon salt and a half teaspoon pepper, pour in half gill white wine and gill tomato sauce, cover cocotte, set in oven for one hour, remove and serve in cocotte without uncovering.