Devilled Kidneys

Lambs' kidneys dusted in spiced flour, fried in butter, and simmered in a savory Worcestershire and mustard sauce.

High Protein Breakfast Offal British Classics

Estimated Nutrition

Calories

456.2

kcal / serving

912.4 kcal total

Carbs

28.4g

per serving

56.8 g total

Fat

24.1g

per serving

48.2 g total

Protein

31.4g

per serving

62.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tbsp

Worcestershire Sauce

tsp

Dijon Mustard

Dairy

cup

Milk

for soaking

Butter

GrainsCereals

tbsp

Plain Flour

slice

Toast

hot and buttered

Liquids

150

Vegetable Stock

Meat

piece

Lambs' Kidney

skins and white core removed

NutsSeeds

tbsp

Salt

tsp

Paprika

Method

Soak kidneys in milk for 30 minutes if a milder flavor is desired.

Soak kidneys in hot water for 2-3 minutes then rinse with cold water to prevent curling.

Combine flour, salt, and paprika in a bowl.

Dust the kidneys thoroughly with the seasoned flour mixture.

Melt butter in a pan and fry kidneys over low heat for 2-3 minutes per side until golden.

Add Worcestershire sauce, stock, and mustard to the pan.

Simmer until the sauce reduces and kidneys are cooked through.

Serve kidneys immediately on hot buttered toast.