Kidney Soup

Ingredients

• an ox kidney
• two quarts of stock
• two turnips
• two carrots
• one onion
• three sticks of celery
• a table-spoonful of mushroom ketchup
• two ounces of butter

Method

1. 1

   Slice kidney, season, dredge with flour, fry in butter.

2. 2

   Cover with boiling water, simmer for an hour.

3. 3

   Add vegetables, simmer for another hour and a half, thicken with butter and flour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 784. The excerpt below is the record exactly as published.

Kidney Soup. — Cut an ox kidney into thin slices. Season these with salt and pepper, dredge a little flour over them, and frj- them in butter until they are nicely browned. Pour over them as much boiling water as will cover them, and simmer gently for an hour. Take out the kidney, cut it into small pieces, and re- turn it to the saucepan, together with two quarts of stock, two turnips, two carrots, one onion, three sticks of celerj-, all cut small, and a small bunch of savoury herbs. Simmer slowly for an hour and a half, then take out the herbs ; add a table-spoonful of mushroom ketchup, and a little salt and pepper, if required, and thicken the soup with a lump of butter rolled in flour. Probable cost. Is. 6d. per quart. Sufficient for half a dozen persons. Kidney Toast. — Pound a cold veal kid- ney, ^\ith the fat which surrounds it, in a mortar. Season it with half a tea-spoonful of salt, half a tea-spoonful of pepper, the finely-grated rind of a quarter of a lemon, and two or three gi-ates of nutmeg. Mix it with the white of an egg, well whisked. Lay it upon pieces of toast cut into squares. Cover with the yolk of the egg, weU beaten, and strew bread-crumbs over. Melt one ounce of butte

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