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History Cookbook: Kidneys with Mustard Gravy

This recipe is in categories World War 2, Main courses
About this recipe
Healthiness : (414 votes)
Difficulty:  2 out of 5 difficulty
Comments: Preparing the kidneys needs care and for younger pupils this should probably be done beforehand.
Preparation Time: 15 minutes.
Cooking Time: 10 minutes
Number of servings: 4 portions
Serving suggestions: Serve with seasonal vegetables.

This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston.
  • 6 lambs' kidneys
  • 15g (½ oz) butter
  • 1 tbsp olive oil
  • 3 tbsp Madeira
  • 2 tbsp crème fraiche
  • 2 tbsp Dijon mustard
  • 2 tsp wholegrain mustard
  • 200ml (7fl oz) chicken stock
  • Weighing scales
  • Tablespoon
  • Teaspoon
  • Measuring jug
  • Sieve
  • Frying pan
  • Scissors
  • Wooden spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Remove the fat and membranes from the kidneys and cut in half
  2. Using scissors, snip away the ventral cortex
  3. Heat the butter and olive oil together in a frying pan and sauté the kidneys for 1-2 minutes on each side, until the blood begins to seep
  4. Lift into a sieve and keep the kidneys to one side
  5. Add the Madeira and chicken stock to the pan, bring to the boil
  6. Add the crème fraiche, Dijon mustard and wholegrain mustard
  7. Season with salt and pepper
  8. Replace the kidneys and heat through
Kidneys with Mustard Gravy - print view  Kidneys with Mustard Gravy - print view

If you tried this recipe and liked it, tell us about it
There are 4 comments for this recipe.
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Name: Julia Szabelska 31st January 2013
sounds disgusting, but looks and tastes nice. are you sure this is a ww2 recipe?
Name: Bacon 5th July 2012
it's awsome
Name: Tori James 15th August 2011


horrid #


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