Devilled Kidneys

Name: Devilled Kidneys
Yield: Serves 4
Ingredients: 8 lamb’s kidneys; salt; 8 drops Tabasco; 2 oz (50 g) unsalted butter; 2 eggs; 1 tablespoon prepared English mustard; 8 oz (225 g) fresh breadcrumbs; 1 teaspoon Worcestershire sauce; 2 fl oz (50 ml) groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

These have fallen out of favour as a breakfast dish. I can see why. It’s not a dish for the faint hearted in the morning. Best served with a strong, spicy Bloody Mary; if you are to have devilled kidneys for breakfast there is no point in being coy over vodka.

Ingredients

8 lamb’s kidneys
salt
2 eggs
1 tablespoon

Breakfast

Method

Skin the kidneys and cut them in quarters. Cut away any gristle. Sprinkle with a good pinch of salt.
Whisk together the eggs, mustard, Worcestershire sauce and Tabasco.
Coat the kidneys with this egg wash and then roll them in breadcrumbs.
Heat the oil in a large pan. Add the butter and when it is sizzling hot, fry the kidney for about 5 minute