Mock Kidney Soup

Ingredients

• £ lb. sheep’s or calf's liver
• 1 onion
• 1 carrot
• 1 potato
• I turnip
• Seasoning
• 1 qt. water or meat boilings
• 1 oz. flour
• 1 oz. beef dripping
• 1 table-sp. ketchup

Method

1. 1

   Wash the liver and let it lie in salt and water for half an hour.

2. 2

   Then lift it out, dry it in a cloth and cut half of it in small pieces.

3. 3

   Put the flour on a plate and toss the small pieces of liver in it, coating them well.

4. 4

   Melt the dripping in a saucepan, when smoking hot put in the floured liver and stir it over the fire until it is nicely browned.

5. 5

   If any flour is left on the plate, sprinkle it over the liver and brown that also.

6. 6

   Pour in the water or meat boilings and stir well for a few minutes.

7. 7

   Add a little salt, and when boiling skim thoroughly.

8. 8

   Prepare the vegetables, cut them in small pieces suitable for serving in the soup (there should be about 1 teacupful of each), and add them now with the other half of the liver in one piece.

9. 9

   Simmer slowly from 2 to 2.5 hours until the vegetables are quite tender.

10. 10

    Then lift out the larger piece of liver, grate it, and return to the soup, adding also the ketchup, pepper, and more salt if necessary.

11. 11

    Simmer a few minutes longer and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 68. The excerpt below is the record exactly as published.

Mock Kidney Soup £ lb. sheep’s or calf's liver. 1 onion. 1 carrot. 1 potato. I turnip. Seasoning. 1 qt. water or meat boilings. 1 oz. flour. 1 oz. beef dripping. 1 table-sp. ketchup

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