Kidney Soup

Ingredients

• A nap bone or a piece of hough
• Roast beef bones
• 4 onions
• A piece of carrot
• turnip
• and a little parsley
• 8 cloves
• and a blade of mace
• Peppercorns and Jamaica pepper
• A piece of butter or dripping
• 1 ox kidney
• A piece of dripping or butter
• 1 or 2 tablespoonfuls of cornflour
• Salt, pepper, mustard, sugar, and mushroom ketchup

Method

1. 1

   Make the butter or dripping hot in the soup pot and brown the sliced onion in it.

2. 2

   Add bones and cut up any pieces of meat, and add with all other ingredients and 8 pints of water.

3. 3

   Bring slowly to boil, skimming carefully, and simmer for 6 hours.

4. 4

   Strain through a sieve.

5. 5

   Return bones, vegetables, etc., to pot and add 4 pints more water or according as other has reduced in boiling.

6. 6

   Boil 4 or 5 hours, strain and add to other stock.

7. 7

   There should be 5 or 6 pints.

8. 8

   Meanwhile, have kidney cut in slices, fat removed and further cut into small pieces; put into stewpan with smoking hot butter or dripping and fry a little, then add 1 tablespoonful of cornflour to absorb moisture in pan, 1 teaspoonful of salt, half each of pepper, dry mustard and sugar, a pint of water, and stir till boiling.

9. 9

   Stew slowly for 3 hours, and add to stock which has had fat removed from the top.

10. 10

    Add ketchup and salt to taste, and if necessary the other tablespoonful of cornflour.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 5. The excerpt below is the record exactly as published.

KIDNEY SOUP. STOCK. A nap bone or a piece of hough. Roast beef bones. 4 onions. A piece of carrot, turnip, and a little parsley. 8 cloves and a blade of mace. Peppercorns and Jamaica pepper A piece of butter or dripping. 1 ox kidney. A piece of dripping or butter. 1 or 2 tablespoonfuls of cornflour. Salt, pepper, mustard, sugar, and mushroom ketchup

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