Devilled kidneys

Name: Devilled kidneys
Yield: To serve four
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) butter; 2 tablespoons dry mustard; salt and cayenne pepper; 1 tablespoon flour; 8 lamb’s kidneys, skinned, cored and diced; 1 dessertspoon Worcester sauce; 4 pieces of hot buttered toast; 150 ml (¼ pint) chicken stock

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This was the most traditional and delicious of breakfast dishes, without which no grand Edwardian breakfast table, with its rows of sizzling silver dishes, would be complete. If you dice the kidneys the night before there will be no problems of early morning preparations, and your family will have reason to be grateful.

Ingredients

8 lamb’s kidneys, skinned, cored and diced
1 tablespoon flour
salt and cayenne pepper

Europe
United Kingdom
Breakfast
Brunch

Method

Dust the kidneys with flour, salt and plenty of cayenne pepper. Roll them in dry mustard. Melt the butter in a small frying pan and cook the kidneys over a gentle heat for 5 minutes, turning them over now and again. They should be just pink inside. When they are almost done to your liking, pour the Worcester sauce and the stock around them; simmer until the gravy is thick and serve them on hot