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Broiled Mutton Kidneys

Broiled mutton kidneys are seasoned and grilled over a brisk fire until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Mutton Kidneys

Ingredients

Directions

Prepare

  1. Split the kidneys open lengthwise without dividing them.

  2. Remove the skin and fat.

  3. Insert a fine skewer through the points and across the back to keep them flat while broiling.

  4. Season with pepper or cayenne.

Broil and serve

  1. Broil over a clear brisk fire with the cut sides facing the heat for 4 to 5 minutes.

  2. Turn and broil for an additional 4 to 5 minutes.

  3. Serve quickly, with or without a cold Maitre d'Hôtel 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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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
Main ingredient; their firm, rich meat is cooked quickly by direct high heat to brown the surface.
Pepper or cayenne
Adds a sharp, spicy aroma and bite that contrasts with the rich meat.
Oil or clarified butter
Fat that carries seasoning and promotes even browning on the cut surfaces.

The step that matters

Broil over a clear brisk fire. Kidneys overcook quickly and turn tough and rubbery under prolonged heat. A hot, direct fire browns the cut sides fast while the interior stays tender, so timing and a quick serve matter most.

“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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