Broiled Kidneys is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of butterflied mutton kidneys that are skewered open, grilled to cook topped with butter, seasoned and served. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Kidneys.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BROILED KIDNEYS (a Breakfast or Supper Dish).
724. INGREDIENTS.—Sheep kidneys, pepper and salt to taste.
Mode.—Ascertain that the kidneys are fresh, and cut them open very evenly, lengthwise, down to the root, for should one half be thicker than the other, one would be underdone whilst the other would be dried, but do not separate them; skin them, and pass a skewer under the white part of each half to keep them flat, and broil over a nice clear fire, placing the inside downwards; turn them when done enough on one side, and cook them on the other. Remove the skewers, place the kidneys on a very hot dish, season with pepper and salt, and put a tiny piece of butter in the middle of each; serve very hot and quickly, and send very hot plates to table.
Time.—6 to 8 minutes.
Average cost, 1–1/2d. each.
Sufficient.—Allow 1 for each person.
Seasonable at any time.
Note.—A prettier dish than the above may be made by serving the kidneys each on a piece of buttered toast out in any fanciful shape. In this case a little lemon-juice will be found an improvement.
Modern Redaction
Ingredients:
6 sheep's kidneys
butter
salt and freshly-ground black pepper
Method:
Split each kidney lengthways, cutting from the outside to the core (but do not core them and do not split apart). Ensure that you split the kidneys evenly, so that both halves are the same thickness. Remove the outer membrane then insert a skewer through the split open kidneys, inserting just under the white core so that they are left butterflied open.
Pre-heat your barbecue or grill, add the opened kidneys, with the cut side towards the heat. Cook until nicely browned and done on that side then flip the kidneys over. Continue cooking until done through then remove the skewers and arrange the kidneys on a warmed serving dish.
Season with salt and black pepper, add a small piece of butter on the centre of each kidney half (I like chilli butter for this) and serve immediately.
