Kidney Soup

Ingredients

• ¥% pound ox kidney
• ¥% pound lean beef
• 3 pints brown stock
• 3 tablespoons ee chopped fat bacon
• 1 tablespoon chopped onion
• 2 tablespoons flour
• 2 tablespoons Crisco
• salt and pepper to taste

Method

1. 1

   Wash kidney and beef quickly, dry them, and cut them up quite small.

2. 2

   Melt Crisco in saucepan, add bacon, onion, and kidney, and fry until brown.

3. 3

   Add stock and salt to taste, and simmer for about 2.5 hours.

4. 4

   Strain out solid parts, pound them to a paste, and rub through a fine sieve.

5. 5

   Mix flour smoothly with a little of the strained soup.

6. 6

   Reboil the rest of the liquid, pour in flour, and stir until it boils.

7. 7

   Cook for ten minutes and skim.

8. 8

   Mix in smoothly sieved meat, add seasoning, and reheat without boiling.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 102. The excerpt below is the record exactly as published.

Kidney Soup Flounder, White Sauce Roast Shoulder of Mutton Potatoes Spinach au Jus Cauliflower and Red Pepper Salad Moulded Pears, Whipped Cream Coffee * Kidney Soup—¥% pound ox kidney, % pound lean beef, 3 pints brown stock, 3 tablespoons ee chopped fat bacon, 1 tablespoon chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and pepper to taste

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