This is what we imagine old Scots at the turn of the century in the Montreal’s famed Golden Square Mile neighborhood ate for breakfast: steak, kidneys, kippers, and a few eggs. After a gin festivity, it would be exactly what it takes to get you back on your feet. It’s delicious with a little watercress salad.

　　

Ingredients

Serves up to 4

　　

DEVIL SAUCE

1 tablespoon red wine vinegar

　　1/4 cup (60 ml) Beef Shank Stock (page 249)

　　1/4 cup (30 g) diced French shallots

　　1/4 cup (60 ml) Worcestershire sauce

　　2 pinches of cayenne pepper

　　2 tablespoons ketchup

　　4 large white mushrooms, finely chopped

　　4 teaspoons chopped fresh flat-leaf parsley

　　2 teaspoons Colman’s dry mustard

　　1/4 cup (60 ml) water

　　Salt and pepper

　　

HANGER AND KIDNEY (PER PERSON)

2 oz (55 g) veal kidney, diced the size of half a marshmallow

　　2 oz (55 g) hanger steak, diced like above

　　2 big white mushrooms, diced like above

　　Salt and pepper

　　1 teaspoon olive oil

　　Pat of unsalted butter

　　1 slice country bread, toasted, per person

　　1 egg, fried over easy, per person

　　

Step 1

For the devil sauce, in a saucepan, stir together all the ingredients. Bring to a low simmer for 5 minutes and correct the seasoning.

　　

Step 2

Season the kidney, steak, and mushrooms with salt and pepper. Heat a frying pan over high heat and drop in the oil and butter. When hot, add the goods and sauté together for 4 minutes. Add some devil sauce to taste.

　　

Step 3

For each serving, place the hot toast on a plate, top with the sauté, and then with the just-fried egg. Serve right away.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.