Kidney Soup

Ingredients

• one moderate-sized kidney
• one moderate-sized turnip
• one large carrot
• one small onion
• two outer sticks of celery
• two quarts of cold water
• a bunch of parsley
• a sprig of thyme
• a bay leaf
• two tablespoonfuls of flour
• a tablespoonful of ketchup
• some liquid browning

Method

1. 1

   Cut the kidney into thin slices and then into small pieces.

2. 2

   Season with pepper and salt, dredge with flour.

3. 3

   Melt dripping in a stewpan, add kidney and stir for a minute, then add vegetables.

4. 4

   Pour in cold water and add bouquet garni.

5. 5

   Simmer gently for two hours, removing scum.

6. 6

   Mix flour with cold water, add boiling liquid, and stir into soup.

7. 7

   Boil briefly, then add ketchup and browning.

8. 8

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 78. The excerpt below is the record exactly as published.

Kidney Soup. Haricot Mutton. Haricot Beans. Potatoes. Boiled Bice Pudding, made of the remains of the rice and Butter. Biscuits and Milk. left from the curry. Cheese. Marketing, For the Day.— One pound and a half of Sheep’s Liver. (It is not probable that calf’s liver can be procured, therefore sheep’s liver must be used.) Half a pound of streaky Bacon cut into rashers {see January 3rd) ; half an Ox Kidney, or two Sheep’s Kidneys ; Potatoes. For To-morrow. — Two Ox-tails ; a good-sized, tender Neck of Mutton ; one tin of Devilled Turkey and Tongue. (Retail price, Is.) Dried Sprats, one bundle for each person ; a pennyworth of fresh German Yeast ; four-pennyworth of Cream for soup. Breakfast. — Baked Soles ( see January 7th). Devilled Eggs. — Cut the hard-boiled eggs into halves. Take out the yolks, put them into a basin, season them with a little salt and cayenne, and add bread-crumbs to make them crumbly. The quantity of cayenne must be regulated by individual taste ; the more there is used the more devilish the eggs will be. Cut a little piece off the ends of the eggs to make them stand ; fill the hollow places with the prepared yolk, piling it rather high. Place the eggs on a dish, and arrange the watercress between and around them. If liked, finely shred lettuce can be substituted for the watercress. This dish is both pretty and palatable. Biscuits and Milk (June 14th). Luncheon. — Liver and Bacon (January 17th). Stewed Prunes. — Simmer the prunes gently in the water in which they were soaked for a couple of hours until they are quite soft. An inch of lemon rind and two cloves may be stewed with them. Drain them, let them cool a little, and put them into a glass dish. Sweeten the syrup, and thicken it slightly with corn-flour or arrowroot. Strain it over the fruit, and serve cold. Milk or custard is an excellent addition to this dish. Dinner. — Kidney Soup. — Cut the kidney into thin slices, and these again into small pieces about half an inch square. Season them with pepper and salt, and dredge flour over them. Wash and prepare one moderate-sized turnip, one large carrot, one small onion, and two outer sticks of celery, and cut all into small pieces. Melt a slice of drip¬ ping in a stewpan, put in the kidney, and stir it over the fire for a minute or two, then add the vegetables. Pour in two quarts of cold water and a bouquet garni — that is, a bunch of parsley, a sprig of thyme, and a bay leaf tied together — and simmer all gently for 94 A YEAR'S COOKERY. two hours, being careful to remove the scum as it rises : then take out the herbs. Mix two tablespoonfuls of flour to a smooth paste with cold water, add a little of the boiling liquid, and turn the whole into the soup. Let it boil a minute or two ; then add a table-spoon¬ ful of ketchup, some liquid browning

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