Kidney Soup
From Handbook of practical cookery, 1886
Serves 6
Cook kidneys over a slow fire to prevent hardening.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Two ox kidneys
- two quarts of second stock
- two tablespoonfuls of Harvey's sauce
- two tablespoonfuls mushroom catchup
- one ounce of flour of rice
- two ounces of butter
- one grain of cayenne pepper
- a little of black pepper
- a little of table-salt
Method
Wash the kidneys in cold water, dry, and slice thinly.
Heat butter in a saucepan until smoking, add kidneys and brown.
Mix flour of rice with a little stock, add Harvey sauce, pepper, salt, cayenne, and catchup.
Pour this mixture over the kidneys in the saucepan.
Stir until boiling, then cover and simmer for two hours.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 14. The excerpt below is the record exactly as published.
KIDNEY SOUP — MOCK TURTLE SOUP. 11 Kidney Soup. — Quantities and materials are to be used as follows : — Two ox kidneys, two quarts of second stock, two table- spoonfuls of Harvey's sauce, two table-spoonfuls mushroom catchup, one ounce of flour of rice, two ounces of butter, one grain of cayenne pepper and a little of black pepper
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