Devilled kidneys: Difference between revisions
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[[File:Devilled kidneys.jpg|thumb|Devilled kidneys]] |
[[File:Devilled kidneys.jpg|thumb|Devilled kidneys]] |
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'''Devilled kidneys''' is a [[Victorian era|Victorian]] [[United Kingdom|British]] [[breakfast]] dish consisting of [[domestic sheep|lamb]]'s [[kidney]]s cooked in a mixture of [[Worcestershire sauce]], [[mushroom ketchup]], [[Mustard (condiment)|English mustard powder]], [[butter]], [[cayenne pepper]], [[salt]], and [[black pepper]].{{Citation needed|date=August 2010}} |
'''Devilled kidneys''' is a [[Victorian era|Victorian]] [[United Kingdom|British]] [[breakfast]] dish consisting of [[domestic sheep|lamb]]'s [[kidney]]s cooked in a mixture of [[Worcestershire sauce]], [[mushroom ketchup]], [[Mustard (condiment)|English mustard powder]], [[butter]], [[cayenne pepper]], [[salt]], and [[black pepper]]. Mid [[curry powder]] may also be used.{{Citation needed|date=August 2010}} |
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{{Unreferenced|date=May 2007}} |
{{Unreferenced|date=May 2007}} |
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Revision as of 14:51, 5 December 2011
Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a mixture of Worcestershire sauce, mushroom ketchup, English mustard powder, butter, cayenne pepper, salt, and black pepper. Mid curry powder may also be used.[citation needed]
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