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Tag Archives: Barry’s Gold Blend
Devilled Kidneys
Devilled meats became very popular in Victorian England – possibly to disguise poor quality food. The process involves marinating the meat with hot spices before cooking and typically includes cayenne pepper, English mustard and Worcestershire sauce. Devilled kidneys were a … Continue reading →
Posted in Drink, Fish, Food, Meat, Recipes
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Tagged anchovies, Barry's Gold Blend, Casillero del Diablo tempranillo, cayenne pepper, chicken stock, Colman's mustard, devilled kidneys, devilled kidneys with Mushrooms, devilled pheasant, kidneys, Lea and Perrin's, parsley, Pimentón de la Vera, salted butter, sherry vinegar, Worcestershire sauce
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