Kidney Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 6
If boiled quickly, the kidney will be tough.
Presented as published in 1899. 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
- 1 ox kidney
- 1 oz. butter
- 2 onions
- 2 qts. stock
- a tablespoonful of chopped parsley
Method
Slice the onions and fry in butter, then add to the stock.
Slice the kidney thinly and add to the stock, simmer for two hours.
Add parsley before serving.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 7. The excerpt below is the record exactly as published.
KIDNEY SOUP. 1 ox kidney 1 oz. butter 2 onions Chopped parsley 2 qts. stock. Mode. — Slice the onions and fry them in the butter, then put them into the stock ; slice the kidney very thinly, put it into the stock, and allcw it to simmer for two hours ; should it boil quickly the kidney will be like leather ; just before serving put in a tablespoonful of chopped parsley
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