Kidney Soup

Ingredients

• four Kidneys
• 4oz. of butter
• a peeled and chopped onion
• a shallot
• two or three chopped small sticks of celery
• a clove of garlic
• 1 scant teacupful of flour
• 5 pints of stock or broth
• two wineglassfuls of sherx-y
• a few sprigs of thyme
• 1 teaspoonful of peppex-corns

Method

1. 1

   Chop kidneys and fry in butter for a few minutes.

2. 2

   Add onion, shallot, celery, and garlic, and fry until browned.

3. 3

   Stir in flour until browned, then pour in stock, sherry, thyme, and peppercorns.

4. 4

   Simmer for 1-2 hours, skim, remove thyme, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 188. The excerpt below is the record exactly as published.

Kidney Soup. — Chop four Kidneys, or exit them ixxto small squares, put them into a saucepan with 4oz. of butter, and fry for a few minutes ; then put in a peeled and clxopjxed onion and shallot, two or three chopped small sticks of celery, and a clove of garlic. Fry the whole until nicely browned, then dx-edge in 1 scant teacupful of flour, stirring that until browned, axxd pour in 5 pints of stock or broth, two wineglassfuls of sherx-y, a few sprigs of thyme, and 1 teaspoonful of peppex-corns

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