Kidney Soup

Ingredients

• Four Sheep's Kidneys
• Equal weight of Kidneys and lean Beef
• Three pints of Brown Stock
• Two tablespoonfals of Kice
• Chopped Parsley
• One Onion
• Four ounces of Butte^
• Croutons of Bread
• Pepper and Salt

Method

1. 1

   Cut kidneys and beef into small dice, season with pepper and salt, add chopped onion and parsley, and sauté in butter for ten minutes.

2. 2

   Pour off grease, add stock and rice, and boil until tender.

3. 3

   Strain, pound meat and rice in a mortar, pass through a sieve, stir into stock, heat, and serve with croutons.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 4. The excerpt below is the record exactly as published.

Kidney Soup, Ingredients, Four Sheep's Kidneys. Equal weight of Kidneys and lean Beef. Three pints of Brown Stock. Two tablespoonfals of Kice. Chopped Parsley. One Onion. Four ounces of Butte^. 10 HiaH-CLASS COOKERY. Croutons of Bread. Pepper and Salt

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