Devilled Kidneys Recipe
Devilled Kidneys Recipe with Lamb's Kidneys, Flour, Ceyenne Pepper, Mustard, Butter, Worchester Sauce, Chicken Stock and Toast
INGREDIENTS
8 Lamb's Kidneys, Skinned, Cored and Diced
1 tbsp Plain Flour
Salt
Ceyenne Pepper
2 tbsp Dry Mustard
2oz (50g) Butter
1 tbsp Worchester Sauce
1/4 pint (150ml) Chicken Stock
4 Slices of Hot Buttered Toast
METHOD
Dust the Kidneys with Plain Flour, Salt and plenty of Cayenne Pepper. Roll them in the Dry Mustard. Melt the Butter in a small frying pan and cook the Kidneys over a gentle heat for 5 minutes. They should be just pink inside. When they are done, pour the Worchester Sauce and Chicken Stock around them. Simmer until the gravy is thick. Serve immediately on hot buttered Toast.
Serves 4.
Based on the Devilled Kidneys Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).