Devilled Kidneys

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 sheep’s kidneys
  • oz. butter or fat
  • 1 tablesp. chopped onion
  • salt
  • cayenne pepper
  • 3 teasp. chutney
  • 2 teasp. lemon juice
  • ½ teasp. mixed mustard
  • ¼ pt. stock
  • 2 egg yolks
  • breadcrumbs
  • buttered toast or potato border


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 breadcrumbs to make a soft consistency and correct the seasoning. Serve on buttered toast or in a mashed potato border.