Kidney Soup

Ingredients

• 1 beef kidney
• 1/2 tablespoonful salt
• 1/4 teaspoonful pepper
• 1/2 tablespoonful butter
• 1/2 tablespoonful lard
• 1/2 cupful fine-cut carrots
• 1/2 cupful fine-cut onions
• 3 pints boiling water

Method

1. 1

   Cut kidney into slices, season with salt and pepper, dust with flour.

2. 2

   Melt butter and lard, add kidneys and vegetables, cook for 15 minutes.

3. 3

   Add boiling water and bouquet, cover and boil for 1 hour.

4. 4

   Strain soup, add kidney strips, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 16. The excerpt below is the record exactly as published.

y^ tablespoonf ul salt ; as soon as 38 SOUPS, Etc. it boils add 1 cupful fine-cut celery, 1 onion, 1 small carrot, and a bouquet ; cover and boil slowly till the meat is tender, about 2 or 3 hours ; then remove the meat ; press the soup through a sieve, re- turn it to the saucepan ; if too thick add a little boiling water, boil a few minutes ; season to taste with salt and pepper and serve with croiitons or small square pieces of toast. Kidney Soup. — Cut 1 beef kidney into slices ; season with */, tablespoonf nl salt, ^/^ teaspoonf ul pepper ; dust over some flour ; melt Y, tablespoonful butter and Yg tablespoonful lard or fat in a saucepan ; add the kidneys and Y2 cupful fine-cut carrots, the same of onions ; let this cook 15 minutes, stirring frequently ; then add 3 pints boiling water and a bouquet; cover and boil slowly 1 hour ; then strain the soup ; cut the kidney slices into fine strips ; add them to the soup ; season to taste with salt and pepper, then serve. Giblet Soup. — Pour boiling water over 2 chicken feet; let them lay 1 minute ; then take them out, remove the skin and wash them well in cold water ; place the feet with the giblets and neck of chicken in saucepan ; add 3 pints cold water, 1 teaspoonf ul salt ; set the saucepan over moderate fire ; as soon as it boils add 1 onion and a small bouquet ; cover and boil slowly lYs hour ; then strain the soup into a clean saucepan ; return it to the fire again, and when it boils sprinkle in 1 tablespoonful farina ; then melt Ys table- spoonful butter, add Ys tablespoonful flour, stir until it foams ; then add it to the soup, boil 10 minutes; add a little finely-chopped parsley, and serve. (Do not allow the soup to boil with the parsley.) In place of farina, 1 tablespoonful boiled rice may be added, or sponge dumplings may be boiled in the soup ; also forcemeat balls, marrow balls, farina balls, or mix 1 well-beaten egg with Y4 tea- spoonful butter and 1 tablespoonful fiour; pour this slowly into boiling soup and cook 5 minutes ; also fine-cut nudles may be boiled in it Mutton Soup. — Wash a neck of mutton, put it in a saucepan SOUPS, Bto. 28 with 2V9 quarts cold water ; as soon as it boils add Vt cupful fine^cut celerjy 2 onions, 1 leek, and Ys tablespoon! ul salt ; cover and boil until the meat is tender. In the meantime place a saucepan with 3 tablespoonf uls barley, covered with cold water, over the fire ; cook until tender. Shortly before serving take out the meat ; strain the soup ; cut the meat into small pieces, return it to the soup ; add the barley ; season to taste with salt, and serve. Yeal Soup. — Place 2 pounds of veal and some soup bones in a saucepan over the fire ; cover with cold water ; add salt, 1 leek, 1 sliced onion, and a bouquet, and boil slowly till the veal is done ; then take out the meat and cut it into pieces ; lay it in the tureen ; boil the bones a little while longer. In the meantime melt 1 table- spoonful butter

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