Devilled kidneys

Devilled kidneys is a traditional British dish that consists of lamb's kidneys cooked in a spicy sauce, hence the term 'devilled'. The dish is typically served as part of a full breakfast or as a supper dish.

History

The term 'devilled' in relation to food, first appeared in the 18th century and is used to describe dishes that are dark and richly spiced, typically with cayenne pepper or other hot spices. Devilled kidneys is a dish that has been enjoyed in Britain since the Victorian era, and it is a classic example of the 'devilled' style of cooking.

Preparation

The preparation of devilled kidneys begins with the kidneys themselves. Lamb's kidneys are most commonly used, although pig's or beef kidneys can also be used. The kidneys are cleaned and any hard white core is removed. They are then sliced and soaked in milk to remove any bitterness.

The 'devilling' process involves marinating the kidneys in a mixture of Worcestershire sauce, English mustard, cayenne pepper, and a splash of brandy. This gives the kidneys their characteristic spicy and tangy flavor.

The kidneys are then quickly fried in a hot pan until they are browned but still pink in the middle. The remaining marinade is added to the pan along with a knob of butter to create a rich, spicy sauce.

Devilled kidneys are traditionally served on toast, although they can also be served with rice or mashed potatoes.

Variations

While the basic recipe for devilled kidneys is fairly standard, there are many variations. Some recipes include additional ingredients such as mushrooms, onions, or tomatoes. Others use different types of alcohol in the marinade, such as red wine or sherry. There are also regional variations, such as the Scottish version which includes haggis.

See also

• Devilled eggs
• Devilled sausages
• British cuisine

References

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