If you dice the kidneys the night before there will be no problems of early morning preparations and your family will have reason to be grateful.
This was the most traditional and delicious of breakfast dishes, without which no grand Edwardian breakfast table, with its rows of sizzling silver dishes, would be complete.
8 Lambs kidneys, cored and diced
1 Tablespoon Plain flour
2 Tablespoon Mustard powder
50 Gram Butter (2 oz)
2 Teaspoon Worcestershire sauce
150 ml Chicken stock (1/4 pint)
4 Pieces Hot buttered toast
Dust the kidneys with flour, salt and plenty of cayenne pepper. Roll them in the mustard powder.
Melt the butter in a small frying pan and cook the kidneys over a gentle heat for 5 minutes, turning them over now and again. They should be just pink inside.
When they are almost done to your liking, pour the Worcestershire sauce and the stock around them and simmer until the gravy is thick. Serve them on hot buttered toast.