Veal Kidney With Anchovy Recipe

(Rognone alle acciughe)

Take a veal kidney, remove the fat, cut it open and cover with boiling

water. When the water has cooled, remove the kidney, wipe with a cloth,

and pass through it clean sticks to make it stay open. Season with

melted butter, salt and pepper and leave it so prepared for an hour or

two.

Then take another piece of butter and two or three anchovies. Clean the

latter, chop and mix with the butter with the blade of a knife, making a

ball. Cook the kidney on the grill, but not too much, in order to keep

it tender, put it on a plate and grease when hot with the ball of butter

and anchovies.