Kidney Soup a la Auckland

Ingredients

• an ox kidney
• two turnips
• two carrots
• one onion
• three sticks of celery
• a small bunch of savoury herbs
• two quarts of stock
• a table-spoonful of mushroom ketchup
• the same of port wine
• a little Reading sauce
• a lump of butter rolled in flour

Method

1. 1

   Cut kidney into slices, season, dredge with flour, and fry in butter until browned.

2. 2

   Cover with boiling water and simmer for an hour.

3. 3

   Remove kidney, cut into pieces, and return to saucepan with stock, turnips, carrots, onion, celery, and herbs.

4. 4

   Simmer for an hour and a half, then add sauces and thicken with butter and flour.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Kidney Soup k la Auckland Cut an ox kidney into thin slices, season these with salt and pepper, dredge a little flour over them, and fry them in butter till nicely browned. Pour over them as much boiling water as will cover them, and simmer gently for an hour. Take out the kidney and cut it into small pieces and replace them into the saucepan with two quarts of stock, two turnips, two carrots, one onion, three sticks of celery (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, the same of port wine, a little Reading sauce, and very Httle salt and pepper, and thicken the soup with a lump of butter rolled in flour

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