Devilled kidneys
Devilled kidneys on toast
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| Origin | |
|---|---|
| Place of origin | United Kingdom |
| Details | |
| Course served | Breakfast |
| Serving temperature | Warm |
| Main ingredient(s) | Lamb Kidneys |
| Other information | 18th Century Onwards |
Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling". It has since become more frequently used as a supper-time dish, and is regularly featured in cookbooks and by celebrity chefs.
Description
The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt, and black pepper,[1] although some recipes can also include curry powder in them.[2] Chicken stock can also be used in the sauce itself.[2]
James Boswell described devilling during the 18th century, although it was not until the 19th and 20th centuries that devilled kidneys grew in popularity as a breakfast dish.[2] During the Edwardian era, the dish was typically served in gentlemen's clubs,[3] and was part of a cuisine which also included items such as kedgeree or kippers. In the modern era it has mostly been promoted as a supper dish instead of at breakfast.[4]
Variations
British celebrity chef Rick Stein created a recipe combining devilled kidneys with wild mushrooms to create an entrée.[5] The dish is often included in cookbooks, with versions gracing the covers of books by the Canteen restaurant,[6] as well as books by The Hairy Bikers.[1] Chef Fergus Henderson described Caroline Conran's version of devilled kidneys as "the best recipe, ever!",[7] and Marco Pierre White created devils kidneys for the celebrities in one of his seasons of ITV's Hell's Kitchen.[8]
See also
References
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