Devilled Kidneys (Devilled Kidneys)

The Quirky Foodster Team

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Servings

Ingredients

Lamb kidneys, trimmed and halved — 6
Butter — 2 tbsp
Worcestershire sauce — 1 tbsp
Mustard powder — 1 tsp
Cayenne pepper — 1/4 tsp
Cream — 2 tbsp
Salt and pepper — to taste
Toast, to serve

Method

Heat the butter in a frying pan over medium-high heat.
Add the kidneys and sauté for 3–4 minutes until browned but still slightly pink in the centre.
Stir in the Worcestershire sauce, mustard powder and cayenne pepper.
Add the cream and simmer briefly until the sauce thickens slightly.
Season with salt and pepper, and serve hot on toast.

Introduction: Lamb kidneys sautéed in a piquant mustard and Worcestershire sauce, a robust savoury dish from the elaborate Victorian breakfast table.

Cultural Background: Devilled dishes, seasoned with sharp, spicy condiments, were a fashionable feature of Victorian breakfast and supper menus, particularly in gentlemen’s clubs and country houses, reflecting the era’s taste for bold, piquant flavours.

Tips: Don’t overcook the kidneys, as they can become tough and rubbery if cooked too long. Trim the kidneys well beforehand, removing any tough membrane or core.

Variations: Adjust the cayenne pepper for a milder or spicier finish. Serve without the cream for a sharper, less rich version.

Storage: Best eaten fresh; not well suited to storing.

Reheating: Reheating is not recommended, as the texture suffers; best made fresh.

Nutrition: Per serving (approx.): 240 kcal, 20 g protein, 16 g fat, 4 g carbohydrate.

FAQs:

Q: What does ‘devilled’ mean in Victorian cooking?

A: It refers to dishes prepared with a sharp, spicy seasoning, often including mustard, cayenne and other piquant condiments, popular for their bold flavour.

Q: Where were devilled dishes typically served?

A: Gentlemen’s clubs, country house breakfasts and formal supper menus, reflecting a fashionable Victorian taste for robust, spiced savouries.