For devilled kidneys you prepare them in the same way, seasoning them rather highly after dipping them in the hot butter, with freshly ground black pepper, a little salt, and cayenne if liked. Broil as before, then serve hot, sprinkled with a little lemon juice and minced parsley, with a tiny pat of cayenne or devil butter on each.
Cayenne Butter: Cream 3oz. or 4oz. of butter and mix it thoroughly with about a teaspoonful of cayenne pepper. Coralline pepper is an excellent substitute for cayenne, as its colour is most decorative, and many people prefer it to the more strongly flavoured cayenne.
Devil Butter is made by creaming 3oz. or 4oz. of butter, working into it a good spoonful of curry paste (the size of this is a question of taste), some very finely minced chives or pounded shallot, and a drop or two of tabasco.
For stewed kidneys peel, trim, and slice ten or twelve kidneys and toss them for five minutes over the fire with 1oz. of butter, add three or four mushrooms minced, and half a pint of espagnole or any good brown sauce to taste, and finish cooking, without however, allowing them to boil, which toughens and spoils them. Calf's kidney is excellent cooked thus. Very often champagne sauce is used for kidneys cooked in this way.