What was Lucan’s favourite recipe?

Devilled kidneys were Lord Lucan's favourite dish

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Along with the discovery of Lord Lucan’s papers, there was also found a single hand-written recipe.

I have tried it - and can faithfully report that Lucan’s devilled kidneys are excellent.

Devilled Kidneys - the only recipe that a gentleman ever need know.

Ingredients for two hungry men:

8 Lamb’s kidneys - skin them, cut them in half, and remove the cores and any gristle.
1 teaspoon of cayenne pepper (half that for women)
2 teaspoons of Colman’s English mustard powder (ditto)
Large pinch of salt
Two tablespoons of plain flour
A large knob of butter
Dollop of that trusty kitchen stalwart, Lea & Perrins Worcestershire sauce
Small glass of dry sherry. Tio Pepe works well.
Four slices of white toast
A handful of flat-leaf parsley

How to devil them:

Mix up the flour, pepper, mustard and salt. Roll the kidneys into the mix.
Fry them up in the butter - not more than two or three minutes. Brown on the outside, nice and pink in the middle. Throw in the Lea and Perrins, the sherry and maybe a bit of Tabasco if you feel like it. Leave them to simmer away and thicken up for a minute or so. Meanwhile, put on the toast. This must be hot and thick with butter.

Chop up the parsley and strew over liberally.

A good bottle of claret makes this a dish fit for a king.

We haven't been able to get in touch with Lord Lucan to film him making these devilled kidneys. You may enjoy this video instead:

The story of Lord Lucan can be found in William Coles' brilliantly edited
Lord Lucan: My Story