Kidney Soup

Ingredients

• Two ox kidneys
• two quarts of second stock
• two tablespoonfuls of Harvey's Sauce
• two tablespoonfuls mushroom catsup
• one ounce of flour of rice
• two ounces of butter
• one grain of cayenne pepper
• a little of black pepper and table salt

Method

1. 1

   Wash kidneys in cold water, dry, and slice thinly.

2. 2

   Heat butter in a saucepan until smoking, add kidneys and brown.

3. 3

   Mix flour of rice with a little stock, then add Harvey sauce, pepper, salt, cayenne, and catsup.

4. 4

   Combine with the browned kidneys.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 3. The excerpt below is the record exactly as published.

KIDNEY SOUP. J KoTK — Maccaroni «nd VermiceUi Soup are made frooi this Clear Soup by simply boiling the maccaroni and vermicelli in water, put oi^ cold, then putting them into the tureen and pouring the hot stock over. Kidney Soup. — Quantities and materials are to be used as follows : Two ox kidneys, two quarts of second stock, twa tablespoonfuls of Harvey's Sauce, two tablespoonfuls mushroom catsup, one ounce of flour of rice, two ounces of butter, one grain of cayenne pepper and a little of black pepper and table salt

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