Kidney Soup

Ingredients

• Kidney soup can be obtained in tins.
• a little champagne left in a bottle

Method

1. 1

   Drain off the kidneys from the soup and chop them into small pieces.

2. 2

   Rub the chopped kidneys through a wire sieve and add to the soup.

3. 3

   If the consistency is too thick, add a little more stock or water.

4. 4

   For improvement, add a small glass of champagne to the soup.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 119. The excerpt below is the record exactly as published.

Kidney soup can be obtained in tins. It contains portions of kidney in addition to the rich soup. Like all other tinned soups, it can be warmed by simply boiling the tin for twenty minutes, or the tin can be opened and the soup turned into the saucepan and warmed up in the ordinary way. The soup is very nice as it is, but it can be tried as' follows. Many persons complain that kidneys, in any form, are apt to be in- digestible, and of course every form of tinned meats is apt to be somewhat overcooked. The kidneys, therefore, do not contain that rich red fluid which is the chief beauty of fresh-cooked kid- neys. The cook should drain off the kidneys and chop them up into small pieces, and rub the whole of the kidneys through a wire sieve. Then add this to the soup, and if the consistency be too thick it will bear the addition of a little more stock, or even water. It will also be found that the addition of a little wine of any kind is a very great im- rovement to kidney soup. Should there e a little champagne left in a bottle

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