Devilled Kidneys

How to Make Devilled Kidneys

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1. Cut out every trace of the white core from each kidney half with small scissors, then rinse and dry them.

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2. Season the flour with the salt and pepper and toss the kidneys in it, shaking off the excess.

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3. Heat the butter and oil in a wide pan until foaming, and fry the kidneys 2 minutes a side over high heat. Lift them out.

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4. Add the mustard, cayenne, Worcestershire sauce, ketchup and vinegar to the pan and stir for 20 seconds.

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5. Pour in the stock and let it bubble down by half, scraping the pan.

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6. Take the pan off the heat and swirl in the cold butter until the sauce is glossy.

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7. Return the kidneys and any juices for 10 seconds only, turning to coat.

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8. Pile onto the toast, spoon the sauce over and scatter with parsley.

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Small Things That Help

• Take out every scrap of the white core. That is where the smell is.
• Two minutes a side, then out of the pan.
• Ten seconds back in the sauce, no longer.

What to Serve with Devilled Kidneys

• Hot buttered toast
• A pot of strong tea
• Grilled tomatoes

Leftovers and Storage

None. Kidneys reheated are kidneys ruined.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.