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devilled kidneys

This is from Caroline Conran's British Cooking.

serves two
4 lamb's kidneys, skinned, cored and diced
1 heaped tsp of flour
salt 

cayenne pepper
1 tbsp dry english mustard
25g butter
1 tsp of worcestershire sauce
75ml chicken stock
2 pieces of hot buttered toast


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 five minutes, turning them over now and again. They should be just pink inside*. When they are almost done to your liking, pour the Worcestershire sauce and the stock around them, simmer until the gravy is thick and serve them on hot buttered toast.

* I tend to remove the kidneys at this point and reduce the gravy by itself.
Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
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  • contact me