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Broiled Mutton Kidneys

Broiled mutton kidneys served on fried croutons.

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 the grill or broiler.

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

  3. Run a fine 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 a clear, brisk fire.

  2. Broil for 4-5 minutes, then turn and broil for another 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 or without a cold Maitre d'Hotel sauce.

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
The main ingredient; broiling sears the cut surface and cooks the flesh through quickly.
Clarified butter
Fat for frying the croutons, giving them a golden, browned crust and rich flavour.
Bread
Forms the crouton base that holds the kidneys and soaks up their juices.

The step that matters

Keeping the kidneys flat and broiling on a brisk fire. Skewering keeps the split kidneys from curling so the cut surface cooks evenly. A hot, brisk heat browns the surface quickly, while prolonged cooking would toughen the tender flesh.

“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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