vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Devilled Kidneys
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 185. The excerpt below is the record exactly as published.
Devilled Kidneys. — Remove the skin fi'om as many Kidneys as are required, parboil them in a little water, cut down the centre, and dip in warmed butter. Dust over with salt and pepper (and a little cayenne if desired), broil over a clear fire, and serve on a dish with some butter worked in with minced parsley
Cook this with the app: pantry check, scaling, and the assistant.