Skip to main content
Main

Mutton Kidneys a LA Brochette

Skewered mutton kidneys seasoned with salt, pepper, and herbs, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

Mutton Kidneys a LA Brochette

Ingredients

Directions

Prepare

  1. Soak the kidneys in cold water for 5 minutes to soften the skin.

  2. Remove the skin and split each kidney in half.

  3. Skewer the kidneys with wooden or silver skewers.

  4. Season with coarse sea salt and black pepper.

  5. Dip each skewer in oil or melted butter.

Cook and serve

  1. Broil the skewers on a grill until cooked.

  2. Before serving, remove the skewers unless they are silver.

  3. Serve on a dish with butter and fine herbs.

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
The main meat, giving the skewers their rich, savory flavor.
Oil or melted butter
Coats the surface so it browns evenly and the kidney stays moist.
Butter
Adds richness and flavor when served alongside the skewers.
Fine herbs
Adds fresh aroma to the finished dish.

The step that matters

Broil until just cooked. Kidney is delicate, and overheating tightens its proteins, making it tough and dry. Stop cooking as soon as it is done.

“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.

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes