Devilled Kidneys

Ingredients

• Split 6 lamb kidneys
• place a saucepan with i oz. of butter
• add 2 tablespoonfuls fine chopped onions
• ^ a bruised clove of garlic
• add the kidneys and i teaspoonful of seasoning salt
• add i gill of sherry wine
• i gill of boiling water
• with J^ a teaspoonful of beef extract or broth
• add the yolks of 3 eggs
• I teaspoonful fine chopped parsley
• a little cayenne pepper
• sprinkle over each }^ a table- spoonful fresh grated bread crumbs
• a little melted butter

Method

1. 1

   Chop kidneys and sauté with butter, onions, and garlic.

2. 2

   Add seasoning, sherry, and boiling water, then cook.

3. 3

   Mix in egg yolks, parsley, and cayenne.

4. 4

   Fill shells with the mixture, top with breadcrumbs and butter, then bake.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 20. The excerpt below is the record exactly as published.

Devilled Kidneys. Split 6 lamb kidneys, remove the white part in centre and chop the kidneys fine; place a saucepan with i oz. of butter over 72 June* the fire, add 2 tablespoonfuls fine chopped onions, ^ a bruised clove of garlic, cook 3 minutes ; add the kidneys and i teaspoonful of seasoning salt, stir and cook 3 minutes ; then add i gill of sherry wine, i gill of boil- ing water with J^ a teaspoonful of beef extract or broth \ cook 3 minutes longer. Remove from the fire, add the yolks of 3 eggs, I teaspoonful fine chopped parsley and a little cayenne pepper. Fill this mixture into 6 shells, sprinkle over each }^ a table- spoonful fresh grated bread crumbs and a little melted butter

Cook this with the app: pantry check, scaling, and the assistant.