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In a pot large enough to hold the kidneys, bring some water to a boil. Optionally remove some or all of the suet (fat) from the back of the kidneys. You can eat the suet raw for some extra fat or render it to get tallow for cooking. Add the kidney, ensuring it is fully covered by the water. You do not need to soak the kidneys beforehand using this method. Boil the kidneys until they are done to your liking. For a kidney that weighs about 1 lb (454 g), after 8 minutes the kidney should be rare. Cook for 10 minutes if you want it medium, 12 minutes if you want it well-done. Remove from the pot, slice up and enjoy!
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