Kidney Soup

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Time
Cook: 120 min Total: 120 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
Soup Base
Optional additions/flavoring
If serving vegetables in soup
Instructions (12)
  1. Wash and dry the ox kidney thoroughly. Remove all fat and skin, and cut the kidney into small cubes.
  2. On a piece of paper, mix together a tablespoonful of flour (or fine oatmeal in Scotland), a teaspoonful of salt, and half a teaspoonful of pepper.
  3. Toss the kidney cubes in the flour mixture until nicely coated.
  4. Melt 2oz. of butter or clarified dripping in a pan. When hot, add the kidney, flour mixture, etc.
  5. Stir the mixture over the fire until well browned.
  6. Moisten with three pints of water and bring to the boil. Skim well.
  7. Add an onion stuck with a clove or two, half a carrot, half a turnip, and a bunch of herbs.
  8. Bring back to the boil, then let it all simmer steadily and slowly for two hours.
  9. Strain the soup clear of the vegetables.
  10. Add a tablespoonful of mushroom ketchup to the strained soup and serve.
  11. If liked, the vegetables can be cut into dice and served in the soup. In this case, use two quarts of water.
  12. If a dark colour is desired, the vegetables may be browned with the meat, and a pinch of sugar may be added. The vegetables can then be served in the soup or rubbed through a sieve.
Original Text · last edited 4 days ago
Kidney Soup.—Well wash and dry a good ox kidney, remove all the fat and skin, and cut the kidney into small cubes. Now mix together on a paper a tablespoonful of flour (in Scotland, where this soup is particularly popular, they use fine oat meal instead), a teaspoonful of salt, and half a tea spoonful of pepper, and toss the kidney cubes in this till nicely coated. Melt 2oz. of butter or well clarified dripping, and when this is quite hot throw in the kidney, flour, etc., and stir it all over the fire till well browned, when you moisten it all with three pints of water; bring this to the boil, skim well, then add an onion stuck with a clove or two, half a carrot, half a turnip, and a bunch of herbs, and let it all simmer steadily (after re-boiling it up when the vegetables are put in) and slowly for two hours. Then strain it clear of the vegetables, add to it a tablespoonful of mushroom ketchup, and serve. If liked, the vege tables can be cut into dice and served in the soup; but in that case it is as well to use two quarts of water. If the soup is liked of a dark colour the vegetables may be browned with the meat, and a pinch of sugar may also be added; in this case the vegetables can either be served in the soup, as above, or they may be rubbed through a sieve.
Notes
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