I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

Organs and offal and game meat, oh my! Well, this isn't game meat, it's lamb, but it certainly is organ meat. Cooked up with a spicy sauce, they make a nice change from the usual selection of protein.

Deviled Kidneys

• 4 lamb kidneys
• 1 tsp brown mustard seed
• 1 tsp yellow mustard seed
• 2 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• a few grinds of black pepper
• 1/2 Tbs melted butter
• 1 Tbs butter
• 1 Tbs goose grease (if you've got it) or olive oil

The technique for cleaning the kidneys which works best for me is to first cut them in half lengthwise. Then I slide the blades of a pair of kitchen shears down along the little tubes and gently work them out as much as possible, judiciously snipping when needed. It's a little hard to describe, but once the kidneys are open, it becomes more obvious. The scissors are key! Then cut the kidneys in half again.

Once the kidneys are clean, put the remaining butter and grease or oil in a medium-hot pan and bring up to temperature. Cook the kidneys for three or four minutes, turning now and then, until they are just about done. Then add the sauce and stir well. Cook another couple of minutes until the kidneys are done and the sauce has thickened a bit. Serve quickly.

The sauce can, of course, be adjusted to your taste. This version suits my wife and me just fine. The kidneys go well on toast, with extra sauce spooned over, and then more bread to soak up the remaining sauce.