Devilled kidneys

Devilled kidneys

Devilled kidneys on toast
Course	Breakfast
Place of origin	United Kingdom
Serving temperature	Warm
Main ingredients	Lamb kidneys
Other information	18th century onwards

Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling". It has since become more frequently used as a supper-time dish.

The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt and black pepper.^[1]

James Boswell described devilling during the 18th century, although it was not until the 19th and 20th centuries that devilled kidneys grew in popularity as a breakfast dish. During the Edwardian era, the dish was typically served in gentlemen's clubs,^[2] and was part of a cuisine which also included items such as kedgeree or kippers. In the modern era it has mostly been promoted as a supper dish instead of at breakfast.^[3]

British celebrity chef Rick Stein created a recipe combining devilled kidneys with wild mushrooms to create an entrée.^[4] The dish is often included in cookbooks, with versions gracing the covers of books by the Canteen restaurant,^[5] as well as books by The Hairy Bikers.^[1] Chef Fergus Henderson described Caroline Conran's version of devilled kidneys as "the best recipe, ever!",^[6] and Marco Pierre White created devils kidneys for the celebrities in one of his seasons of ITV's Hell's Kitchen.^[7]

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