Devilled Kidney

Devilled Kidney

(1 serving)    Printable Version
  • 2 lambs kidneys
  • 1 Tablespoon red wine
  • 1 Tablespoon wholegrain mustard
  • 2 Tablespoons cream
Chop kidneys, saute with a little oil for 2-3 minutes, add red wine, mustard and cream and saute a further 2 minutes, serve on hot buttered toast with a full English Breakfast or even by itself for a light breakfast.


A great favorite with the Victorian English upper classes, everybody else had a bowl of gruel if they were lucky!

Mr Breakfast would like to thank pat casey for this recipe.

Comments About This Recipe
What do you think of Devilled Kidney?
Overall Average Rating = 5 (out of 5)
Based on 3 votes.


From fatman
Rating (out of 5):  

What the heck is Vol-au-Vents?

Comment submitted: 2/24/2011 (#12204)



From Stuey
Rating (out of 5):  

It's a good tip to chop the kidneys in half with a sharp knife and snip out all the icky white stringy stuff with some scissors. Absolutely gorgeous.

Comment submitted: 2/11/2008 (#4603)



From Cheshire Lady.
Rating (out of 5):  

The classic English recipe for Devilled Kidneys is as follows:

4 Lamb's Kidneys, skinned and cut into 4
4 slices Buttered Toast
1 dessert spoon each of Lemon Juice and Worcester Sauce.
Some Salt, Cayenne Pepper and Butter.

1 teaspoon each of Curry Powder,Made English Mustard
Flour and Tomato Ketchup.

Mix Flour,Salt Cayenne & Curry Powder and dredge Kidneys in it.Heat together Lemon Juice, Worcester, Mustard and Ketchup. Cook Kidneys in the Butter then pour pan juices over the Toast. Divide Kidneys onto Toast and pour over the hot sauce. Sprinkle a little chopped Parsley and Cayenne Pepper and serve. Scrumptious. Try served in hot Vol-au-Vents with side salad for a great light lunch. Cheshire Lady.

Comment submitted: 1/10/2007 (#1158)





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