Devilled kidneys
Template:Short description Template:Infobox prepared food 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.
Description
The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt and black pepper.<ref name=hairybikers>Template:Cite news</ref>
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,<ref>Template:Cite news</ref> 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.<ref name=offallslater>Template:Cite news</ref>
Variations
British celebrity chef Rick Stein created a recipe combining devilled kidneys with wild mushrooms to create an entrée.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The dish is often included in cookbooks, with versions gracing the covers of books by the Canteen restaurant,<ref>Template:Cite news</ref> as well as books by The Hairy Bikers.<ref name=hairybikers /> Chef Fergus Henderson described Caroline Conran's version of devilled kidneys as "the best recipe, ever!",<ref>Template:Cite news</ref> and Marco Pierre White created devils kidneys for the celebrities in one of his seasons of ITV's Hell's Kitchen.<ref>Template:Cite news</ref>