KIDNEY SOUP

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Get one ox kidney, cut it in small pieces and put it on to stew in a pan with half an onion and an ounce of butter, and let the kidneys brown;
  2. then add a quart of cold water, and let the kidneys stew for one hour;
  3. then strain the stock from kidneys and rinse the scum that lies round the kidneys;
  4. add the stock from the kidneys to three quarts of second stock, and place in another sauce-pan three ounces of flour, two ounces of dripping, and brown with onion.
  5. When this is browned, add the stock gradually to prevent it lumping, then the kidneys;
  6. let it simmer at side of stove for half-an-hour; skim off the scum that rises.
Original Text
KIDNEY SOUP. Get one ox kidney, cut it in small pieces and put it on to stew in a pan with half an onion and an ounce of butter, and let the kidneys brown; then add a quart of cold water, and let the kidneys stew for one hour; then strain the stock from kidneys and rinse the scum that lies round the kidneys; add the stock from the kidneys to three quarts of second stock, and place in another sauce-pan three ounces of flour, two ounces of dripping, and brown with onion. When this is browned, add the stock gradually to prevent it lumping, then the kidneys; let it simmer at side of stove for half-an-hour; skim off the scum that rises.
Notes
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