Kidney Soup

Ingredients

• 1 beef kidney
• 1 onion
• ½ oz. butter or dripping
• 1 stick of celery
• salt
• pepper
• 1 quart stock
• 1 dessertspoonful flour

Method

1. 1

   Cut the kidney into pieces and remove the fat.

2. 2

   Melt the butter in a stewpan.

3. 3

   Fry the kidney and minced onion in it until a rich brown.

4. 4

   Add the stock, salt and pepper to taste, the celery cut in pieces, and simmer one hour.

5. 5

   Skim well.

6. 6

   Strain the soup, add the flour mixed with a little cold water, and re-boil.

7. 7

   Put back some of the best pieces of kidney and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 29. The excerpt below is the record exactly as published.

KIDNEY SOUP. 1 beef kidney 1 onion \ oz. butter or dripping 1 stick of celery salt pepper 1 quart stock 1 dessertspoonful flour

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