Kidney Soup

Ingredients

• Three pennyworth of Bones
• Two Onions
• Two Carrots
• One Parsnip
• Three Leeks
• Bunch of Parsley
• Four Sheep’s Kidneys

Method

1. 1

   Put the bones in a large saucepan and cover with water.

2. 2

   Add the parsley, and the vegetables washed and cut up.

3. 3

   Boil for two hours, strain through a sieve and remove the fat.

4. 4

   Thicken with half an ounce of butter, rolled in a dessert-spoonful of cornflour.

5. 5

   After the bones have boiled for one hour, take some of the stock and stew the kidneys in a small pan.

6. 6

   Pass the kidneys through a wire sieve, using the back of a wooden spoon.

7. 7

   Add the strained stock and serve in a hot tureen.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 7. The excerpt below is the record exactly as published.

KIDNEY SOUP Ingredients : Three pennyworth of Bones Two Onions Two Carrots One Parsnip Three Leeks Bunch of Parsley Four Sheep’s Kidneys

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