Recipes > Meat > Lamb > Devilled Kidneys

Devilled Kidneys


  • 6 lambs' kidneys, split
  • 3 tablespoons drippings
  • 1 tablespoon chopped onion
  • 3 tablespoons flour
  • 1 cup water or stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • 1/4 teaspoon salt
  • dash of cayenne


Scald, skin, and split kidneys; cook with fat and onion five minutes, and remove from the pan. To the fat in the pan add flour, and stir until brown; add liquid, and stir until smooth; add seasonings and kidneys. Serve on toast or with mashed potato border.


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Better Meals for Less Money (1917).

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