Devilled Lamb’s Kidneys

Name: Devilled Lamb’s Kidneys
Yield: Serves 2, as a main course; 4 as a snack
Ingredients: 2½ fl oz / 70 ml stock, milk, water or beer; 2½ fl oz / 70 ml stock, milk, water or beer; 2½ fl oz / 70 ml stock, milk, water or beer; 1 tsp plain flour; ½ oz / 15 g butter or 1 tbsp olive oil; 6 lamb’s kidneys; 1 tbsp mango chutney; 1 tsp mustard; finely chopped parsley, to garnish; 1 tbsp plain flour; ½ oz / 15 g butter or 1 tbsp olive oil; 1 small onion or 2 shallots, peeled and finely chopped; 1 small onion or 2 shallots, peeled and finely chopped; ½ oz / 15 g butter; 1 tsp good curry powder

Preparation info

Serves
2
, as a main course

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This has a fine Edwardian ring to it, the kind of food you might find in a silver chafing-dish on the sideboard when you come downstairs to a country house breakfast. It is also an inexpensive dish and quick to cook, making it a useful addition to the lunch or dinner table. Serve it on toast for a snack or with plain boiled rice for a more substantial dish.

Ingredients

Main course
Side dish
Starter

Ingredients

Method