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Mutton Kidneys, Bread-crumbed

Bread-crusted mutton kidneys fried and broiled, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Kidneys, Bread-crumbed

Ingredients

Directions

Prepare the kidneys

  1. Cut the mutton kidneys open from the rounded part without separating them.

  2. Remove the thin skin and pass a small skewer through the points and over the back to keep them flat.

Coat and broil

  1. Melt the butter in a frying pan.

  2. Dip each kidney in the melted butter and then sprinkle finely grated bread crumbs over them.

  3. Broil the kidneys over a clear fire for 6 minutes, 3 minutes on each side.

  4. Serve neatly on a hot dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton kidneys
Provide the main meaty body of the dish, which firms and browns when broiled.
Butter
Carries the heat to the surface and helps the bread crumbs brown and stick.
Bread crumbs
Form a crisp, browned crust over the kidneys during broiling.

The step that matters

Broiling the kidneys. Kidneys are tender and dry out or toughen quickly under strong heat. Watching the time and turning them once helps the crust brown while the inside stays juicy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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