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Classic Deviled Kidneys

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Ingredients
  Sheep's kidneys 6
  Butter/Fat 1 1⁄2 Ounce
  Chopped onion 1 Tablespoon
  Salt To Taste
  Cayenne pepper To Taste
  Chutney 3 Teaspoon
  Lemon juice 2 Teaspoon
  Mixed mustard 1⁄2 Teaspoon
  Stock 1⁄4 Pint
  Egg yolks 2
  Breadcrumbs 1 Cup (16 tbs)
  Buttered toast/Potato border 2
Directions

Skin and well wash the kidneys.
Split open and remove the cores.
Cut the kidneys into neat pieces.
Melt the fat in a small pan, put in the onion and cook without browning.
Then add the kidney, salt, cayenne, chutney, lemon juice, mustard and stock.
Cover and stew for a short time over moderate heat until the kidney is cooked.
Cool slightly and stir in the egg yolks.
Sprinkle in enough breadcrumbs to make a soft consistency and correct the seasoning.
Serve on buttered toast or in a mashed potato border.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Butter

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