Devilled kidneys
{{Short description|Dish based on kidneys}}
{{Infobox prepared food
| name = Devilled kidneys
| image = Devilled kidneys.jpg
| caption = Devilled kidneys on toast
| alternate_name =
| country = United Kingdom
| region =
| creator =
| course = Breakfast
| served = Warm
| main_ingredient = Lamb kidneys
| variations =
| calories =
| other = 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.
Description
The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt and black pepper.{{cite news|title=Devilled kidneys|url=https://www.bbc.co.uk/food/recipes/devilled_kidneys_58867|access-date=28 July 2012|newspaper=BBC Food}}
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. During the Edwardian era, the dish was typically served in gentlemen's clubs,{{cite news|last=Slater|first=Nigel|title=Nigel Slater's classic devilled kidneys recipe|url=https://www.theguardian.com/lifeandstyle/2011/may/29/nigel-slater-classic-devilled-kidneys|access-date=28 July 2012|newspaper=The Guardian|date=29 May 2011}} 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.{{cite news|last=Slater|first=Nigel|title=Oooh, you are offal...|url=https://www.theguardian.com/lifeandstyle/2001/nov/04/foodanddrink.recipes|access-date=28 July 2012|newspaper=The Observer|date=4 November 2001}}
=Variations=
British celebrity chef Rick Stein created a recipe combining devilled kidneys with wild mushrooms to create an entrée.{{cite web|last=Stein|first=Rick|title=Wild mushrooms and devilled kidneys on hot buttered toast|url=http://uktv.co.uk/food/recipe/aid/514423|publisher=UKTV Food|access-date=28 July 2012}} The dish is often included in cookbooks, with versions gracing the covers of books by the Canteen restaurant,{{cite news|last=Phipps|first=Catherine|title=Recipes for a restaurant cookbook|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/12/recipes-restaurant-cookery-books|access-date=28 July 2012|newspaper=The Guardian|date=12 April 2010}} as well as books by The Hairy Bikers. Chef Fergus Henderson described Caroline Conran's version of devilled kidneys as "the best recipe, ever!",{{cite news|last=Pownall|first=Elfreda|title=Frugal favourites from the 1970s|url=https://www.telegraph.co.uk/foodanddrink/recipes/8538895/Frugal-favourites-from-the-1970s.html|access-date=28 July 2012|newspaper=The Daily Telegraph|date=5 June 2011}} and Marco Pierre White created devils kidneys for the celebrities in one of his seasons of ITV's Hell's Kitchen.{{cite news|last=Dadds|first=Kimberley|title=Adele secretly spits out Marco's food|url=http://www.digitalspy.co.uk/tv/news/a75689/adele-secretly-spits-out-marcos-food.html|access-date=28 July 2012|newspaper=Digital Spy|date=14 September 2007}}
See also
- List of lamb dishes
- {{portal-inline|Food}}
References
{{reflist|28em}}
{{English cuisine}}
{{DEFAULTSORT:Devilled Kidneys}}