Devilled kidneys

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. The devilling mixture consists of Worcestershire sauce, mustard, butter, cayenne pepper, salt and black pepper. 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, 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.

Source: Wikipedia