Devilled Kidneys

Preparation info

  • 6

    • Difficulty


    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 sheep’s kidneys
  • oz. butter or fat
  • 1 tablesp.


Skin and well wash the kidneys. Split open and remove the cores. Cut the kidneys into neat pieces. Melt the fat in a small pan, put in the onion and cook without browning. Then add the kidney, salt, cayenne, chutney, lemon juice, mustard and stock. Cover and stew for a short time over moderate heat until the kidney is cooked. Cool slightly and stir in the egg yolks. Sprinkle in enough breadcrum