Tag Archives: Lea and Perrin’s

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

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Pheasant Filé Gumbo

A friend of mine brought me back some andouille and gumbo filé from New Orleans last week. My first thought was to make a rabbit gumbo, but the lovely Pheasant Girl has taken to saving me her best brace of … Continue reading

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Dirty Rice

…following on from my last post, pig’s liver rice, Michelle of Gourmandistan said it reminded her of dirty rice. While I was contemplating supper this morning, dirty rice did spring to mind and when Karen mentioned it again, I went … Continue reading

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