Kidney and Tomato Soup (Potage de Rognons aux Tomates)

Ingredients

• 1 ox kidney
• 11 oz. dripping
• 1 onion
• 3 pts. water
• 1 tin of tomatoes
• Salt to taste
• A bunch of herbs
• 4 cloves
• 12 black peppercorns
• £ tea-sp. celery seed
• A blade of mace
• 1 table-sp. crushed tapioca
• A pinch of sugar

Method

1. 1

   Prepare the kidney as in last recipe and fry it in the dripping with the onion cut in small pieces.

2. 2

   When well browned, pour in the water and tomatoes and stir well for a few minutes.

3. 3

   When boiling, add the herbs and other seasoning and cook the soup slowly from 3 to 4 hours, or until the kidney is quite tender.

4. 4

   Strain the soup through a fine sieve into a basin, remove the pieces of kidney and rub the tomato pulp through, keeping back the skins and seeds.

5. 5

   Remove any grease from the top of the soup and return it to a clean saucepan to reheat.

6. 6

   Rinse the pieces of kidney and add them along with any more seasoning that is necessary.

7. 7

   When boiling, sprinkle in the crushed tapioca and cook a few minutes longer, or until the tapioca turns quite clear.

8. 8

   Serve with croutons of fried or toasted bread, or with a dish of well-boiled rice handed separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 68. The excerpt below is the record exactly as published.

Kidney and Tomato Soup (Potage de Rognons aux Tomates) I ox kidney. II oz. dripping. 1 onion. 3 pts. water. 1 tin of tomatoes. Salt to taste. A bunch of herbs. 4 cloves. 12 black peppercorns. £ tea-sp. celery seed. A blade of mace. 1 table-sp. crushed tap- ioca. A pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.