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Victorian Devilled Kidneys on Toast with Spiced Mustard Sauce

Name: Victorian Devilled Kidneys on Toast with Spiced Mustard Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: european
Ingredients: 400 g Fresh lamb or veal kidneys, cored and halved; 45 g Unsalted butter; 1 tbsp Sharp English hot mustard; 2 tbsp Worcestershire sauce; 20 g Flour for dusting; 1 pinch Pinch of cayenne pepper; 4 pc Thick slices of crusty white toast; 10 g Fresh parsley chopped; 3 g Fine salt

The gentleman's club breakfast masterpiece of Victorian Britain: tender lamb or veal kidneys flash-seared in butter and napped in a fiery, tangy 'devilled' sauce of English mustard, Worcestershire, cayenne, and lemon on toast.

Prep

15 min

Cook

8 min

Total

23 min

Ingredients

servings

Fresh lamb or veal kidneys, cored and halved
400 g
Unsalted butter
45 g
Sharp English hot mustard
1 tbsp
Worcestershire sauce
2 tbsp
Flour for dusting
20 g
Pinch of cayenne pepper
1 pinch
Thick slices of crusty white toast
4 pc
Fresh parsley chopped
10 g
Fine salt
3 g

Preparation Steps

Snip out the white core of the kidneys with kitchen scissors and halve. Toss in flour seasoned with salt, pepper, and cayenne.

Melt 30 g butter in a hot skillet. Flash-sear kidneys for 2-3 minutes until browned on the exterior while remaining juicy and rosy-pink inside.

Whisk in English mustard, Worcestershire sauce, remaining cold butter, and 2 tablespoons of water. Swirl vigorously to coat kidneys in a glossy, fiery sauce. Spoon immediately over hot crisp toast and finish with fresh parsley.

Cooking Journal

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Nutrition Facts

per serving

Calories

310

Protein

26g

Carbohydrates

22g

Fat

13g

Allergens

GlutenMilkMustardFish

*estimated values per serving

Provenance & Public Domain Audit

Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)

Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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Victorian Devilled Kidneys on Toast with Spiced Mustard Sauce

Ingredients

Preparation Steps

Cooking Journal

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