Kidney Soup

Ingredients

• Two ox kidneys
• two quarts of second stock
• two tablespoonfuls of Harvey's Sauce
• two tablespoonfuls mushroom catsup
• one ounce of flour of rice
• two ounces of butter
• one grain of cayenne pepper
• a little of black pepper
• a little of table salt

Method

1. 1

   Wash kidneys in cold water, dry, and slice thinly.

2. 2

   Heat butter in a saucepan until smoking, add kidneys and brown.

3. 3

   Mix flour of rice with a little stock, add sauces, pepper, salt, and catsup, then the rest of the stock.

4. 4

   Pour over kidneys, stir until boiling, then simmer for two hours.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 2. The excerpt below is the record exactly as published.

KIDNEY SOUP. 3 Note.— Maccaroni and Vennicelli Soap are made from this Clear Soap by simply boiling the maccaioni and vermicelli in water, put on cold, then patting them into the tareen and pouring the hot stock over. Kidney Soup. — Quantities and materials are to be used as follows : Two ox kidneys, two quarts of second stock, two tablespoonfuls of Harvey's Sauce, two tabl^spoonfuls mushroom catsup, one ounce of flour of rice, two ounces of butter, one grain of cayenne pepper and a little of black pepper

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