Devilled Kidneys

Name: Devilled Kidneys
Yield: Serves 4
Cuisine: British
Ingredients: 1½ tablespoons dried mustard; 2 teaspoons Worcestershire sauce; 2 teaspoons anchovy essence or Harvey’s sauce or mustard ketchup; 2 teaspoons anchovy essence or Harvey’s sauce or mustard ketchup; 2 shallots, finely minced; 8 lamb kidneys, skinned, halved, cores removed; 225 g butter; 2 teaspoons anchovy essence or Harvey’s sauce or mustard ketchup; salt and cayenne pepper; salt and cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

More of a brunch or a supper dish since I stopped drinking, but good for a shooting breakfast; the Victorians loved devilled dishes for breakfast.

Ingredients

2 shallots, finely minced
8 lamb kidneys, skinned, halved, cores removed

Oceania
Europe
Australian
Spain
United Kingdom
Australia
Victoria
Glasgow
Supper
Breakfast
Brunch
Gluten-free
Scotland
London
Mediterranean

Method

Mix all the devilled butter ingredients together. This will keep, chilled, for ages.

In a heavy sauté pan melt 110 g devilled butter and gently fry the shallots until soft. Add the kidneys and fry gently until cooked (they should be pink) - about 5 minutes. Serve on toast.