Kidney Soup

Ingredients

• One ox-kidney
• Two ounces dripping
• Two ounces flour
• One quart stock
• One quart water
• Half a turnip
• One carrot
• One onion
• One bunch of herbs
• One blade of mace
• Half a teaspoonful of black peppercorns
• Salt

Method

1. 1

   Remove the skin from the kidney, wash and dry it, then cut it into small pieces.

2. 2

   Fry the kidney in hot dripping until browned.

3. 3

   Remove and fry the onion and remaining flour until browned.

4. 4

   Add the kidney back, along with stock, water, and salt; bring to boil and skim.

5. 5

   Add carrot, turnip, herbs, and peppercorns; simmer for four to five hours.

6. 6

   Strain and remove fat when cold.

7. 7

   Return soup to pan, rinse kidney pieces, and add them back.

8. 8

   Serve hot.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 3. The excerpt below is the record exactly as published.

Kidney Soup. One ox-kidney. Two ounces dripping. Two ounces flour. One quart stock. One quart water. Half a turnip. One carrot. One onion. One bunch of herbs (compris- ing a sprig of thyme, mar- joram, and parsley, and one bay leaf). One blade of mace. Half a teaspoonful of black peppercorns. Salt

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