Description
The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt, and black pepper, although some recipes can also include curry powder in them. Chicken stock can also be used in the sauce itself.
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, and was part of a cuisine which also included items such as kedgeree or smoked herring. In the modern era it has mostly been promoted as a supper dish instead of at breakfast, and has also been included in Britain's growing street food movement with food stall "What the Dickens" being featured in the national press for their devilled kidney recipe.
Read more about this topic: Devilled Kidneys
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