Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling". It has since become more frequently used as a supper-time dish.
James Boswell described devilling during the 18th century, although it was not until the 19th and 20th centuries that devilled kidneys grew in popularity as a breakfast dish. During the Edwardian era, the dish was typically served in gentlemen's clubs,[2] and was part of a cuisine which also included items such as kedgeree or kippers. In the modern era it has mostly been promoted as a supper dish instead of at breakfast.[3]
