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Broiled Mutton Kidneys

Broiled mutton kidneys served on croutons with clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Broiled Mutton Kidneys

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler.

  2. Split the kidneys open lengthwise without dividing them, and remove the skin and fat.

  3. Run a skewer through the points and across the back of the kidneys to keep them flat while broiling.

  4. Season the kidneys with coarse sea salt and cayenne pepper.

Broil and serve

  1. Place the kidneys cut side down over the heat and broil for 4-5 minutes.

  2. Turn the kidneys and broil for an additional 4-5 minutes.

  3. While the kidneys are broiling, fry the croutons in a little clarified butter until golden and keep them warm.

  4. Serve the kidneys on the croutons with a drizzle of clarified butter or oil.

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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

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

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 meat, whose tender texture is set by brief, high-heat broiling.
Clarified butter
Adds richness and browning to the croutons and a finishing fat over the kidneys.

The step that matters

Broiling the kidneys for the stated time. Kidneys turn tough and rubbery when overcooked, because the proteins tighten under prolonged heat. Brief, high heat sears the outside while leaving the centre tender, so timing matters more than anything else here.

“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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