Kidney Soup

Ingredients

• a pint and a half of good stock
• two sheep’s kidneys
• half a pint of stock
• a dessertspoonful of dried thyme
• a dessertspoonful of marjoram
• a dessertspoonful of bay leaf
• half an ounce of butter
• half an ounce of flour
• a cupful of the stock
• a tablespoonful of claret
• a teaspoonful of red currant jelly
• half a teaspoonful of French vinegar
• sufficient Parisian essence

Method

1. 1

   Wash and prepare kidneys, then simmer in stock with herbs until tender.

2. 2

   Mince and pound kidneys with anchovy, then strain.

3. 3

   Melt butter, stir in flour, and gradually add stock and kidney paste.

4. 4

   Bring to boil, skim, and add claret, jelly, vinegar, and essence.

5. 5

   Serve with croutons.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 27. The excerpt below is the record exactly as published.

Kidney Soup. — This winter soup is much liked by gentle- men, and, once more, Wyvern’ s method is the best. It should always be remembered that in whatever way kidneys are to be cooked they must be washed, dried, split in halves, skinned, plunged immediately into fast boiling water, for one minute only, and then gently dried in a napkin. In this way the dis- agreeable taste which kidneys are apt to have is entirely got rid of. For Kidney Soup take a pint and a half of good stock, and two sheep’s kidneys blanched as above. Simmer them gently in half a pint of stock, with a bag containing a dessert- spoonful of dried thyme, marjoram, and bay leaf, till they are very tender. Take the kidneys out, mince and pound them in the mortar, with one well-drained and washed fillet of anchovy. When sufficiently pounded pass the paste through a wire sieve to get rid of fibre, gristle, etc., then pound again and pass all through a hair sieve. When ready, place the stock in a bowl handy, straining into it the broth in which the kidneys were stewed, and keep the kidney paste ready in a soup-plate. Take KIDNEY SOUP 5i a quart saucepan, melt half an ounce of butter at the bottom of it over the fire, and stir in half an ounce of flour. When it is nice and creamy add a cupful of the stock, stirring vigorously, and continue to add stock and kidney paste by degrees, working them well together, till you have used them up. Now let the puree come to the boil, skim, and add a tablespoonful of claret, a teaspoonful of red currant jelly, half a teaspoonful of French vinegar, and sufficient Parisian essence

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