Devilled Lamb's Kidneys
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 99. The excerpt below is the record exactly as published.
Devilled Lamb's Kidneys Prepare the kidneys the same as for broiling, and broil them for a minute or two on each side. Remove f rom the fire. Roll them weU in English niustard paste which is seasoned with salt, a little white pepper, and a dash of cayenne. Then roll again in fine bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.