Kidney Soup
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 21. The excerpt below is the record exactly as published.
Kidney Soup. — Take half an ox kidney (English), cut into small pieces. Take a stewpan and into it place two ounces of butter, with a small onion and two shallots, chopped fine; let this fry for a few minutes until they are a golden brown. Throw in the kidneys and fill up with about i J pints of any good stock and a small bunch of savoury herbs
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