Devilled Kidneys

A UK dish in its heyday in the nineteenth century as a breakfast, often in gentlemens clubs.

Kidney (about 270g), butter, spelt flour, mustard, Worcester sauce, red currant sauce, white pepper, tomato puree, and one medium onion.

Made in this case with beef kidney. Chop the kidney into chunks, removing the white tissue with a sharp knife or kitchen scissors. Add two teaspoonfuls of the flour to a freezer bag, along with the Worcester sauce (four dashes), mustard (teaspoonful), white pepper, and the red currant sauce (half teaspoonful). Add the kidney pieces to the bag, seal, and shake and manipulate the bag until all the chunks are evenly covered in the mixture.

Heat a pan with two knobs of butter. Chop the onion and fry for five minutes at a medium heat. Add the kidney chunks, and stir fry for four minutes, stirring frequently. Add about 75g of boiling water, along with two squeezes of tomato puree. Cook for ten to twelve minutes until the gravy thickens, stirring every thirty seconds.

Serve with toast or potato bread (illustrated here with a toasted panini), dressed with a sprinkling of parsley (optional).