Kidney Soup

Ingredients

• four sheep's kidneys
• a heart
• half a pound of liver
• a large onion chopped up
• a good pinch of pounded cumin
• a good pinch of coriander
• a good pinch of rosemary seeds
• a pinch of ground cloves
• a pinch of cinnamon
• pepper to taste
• salt to taste
• five ounces of lard
• two quarts of well-seasoned brown stock
• three tablespoonfuls of rice
• pound the heart and liver
• half of the rice

Method

1. 1

   Cut up the kidneys, heart, and liver into small dice.

2. 2

   Season with spices and fry in lard for about ten minutes.

3. 3

   Add stock, bring to boil, skim, add rice, and boil until tender.

4. 4

   Strain, pound heart and liver with half the rice, stir into stock with kidney pieces and remaining rice.

5. 5

   Heat but do not boil.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 224. The excerpt below is the record exactly as published.

salt to taste. Serve with boiled Keng Sieng Chee. (Kidney Soup.) Cut up four sheep's kidneys, a heart, and half a pound of liver into small dice, season with a good pinch each of pounded cumin, coriander, and rosemary seeds, also a pinch of ground cloves and cinnamon, pepper and salt, a large onion chopped up, and some minced parsley ; fry all these for about ten minutes in five ounces of lard ; add two quarts of well-seasoned brown stock, bring to the boil, skim very carefully, put in three tablespoonfuls of rice, and boil till quite tender, then strain ; pound the heart and liver and half of the rice

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