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.
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.
