Wednesday, September 17, 2008

What's Good

Devilled Kidneys


two pork kidneys, cut up in cubes
three tablespoons flour
tsp cayenne pepper
1/2 tsp salt
1 chicken or beef Oxo dissolved in 1/2 cup hot water
2 tbs Lea n' Perrin's
2 tbs prepared English mustard
1/2 tbs brown sugar
2 tbs butter

Combine flour, cayenne and salt. Cut up the kidneys and dredge them in the flour, then roll in the mustard.

Melt the butter in a skillet and cook the kidneys for about five minutes over a low heat (stir carefully to avoid burning the flour/butter mixture on the pan).

Add worcestershire sauce to stock, and pour over the kidneys. Give a stir and cook until the gravy thickens. Add a wee bit of brown sugar if the gravy is too salty.

Serve on a slice of hot, white buttered toast.


Devilled Kidneys are a traditional breakfast food of England, v. popular in Edwardian times. Excellent also for a late snack, and good with a cup of Darjeeling.

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