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Kidney Soup Irish


1 each beef kidney (about 1 1/2 lb)
2 tbsp bacon dripping or oil
2 tbsp flour
2 liter beef stock
1 each squeeze lemon juice
1 each spice bag*
1 each bouquet garni**
1 tbsp sugar
1 each grind salt and pepper
1 each thinly sliced carrot
1 each glass sherry

* Spice bag should contain: 10 black peppercorns, 1
blade mace, pinch celery seed) ** Should contain
parsley, thyme and bay leaf .
Skin the kidney, cut down the middle and remove the
fatty core and any whitish membrane. (This is what
can give a kidney a bad taste, so be thorough.) Heat
the fat and brown the kidney in it quickly. Pour off
any excess fat, then stir in the flour, turning the
kidney pieces in it. Cook for 1 minute, then add the
stock, sugar, bouquet garni, and the spice bag.
Bring to the boil, then cover and simmer gently for
about 3 hours. This can be done on the stove or in a
crockpot. .

Cool the soup, then refrigerate. When it is quite
cold take off any fat from the top, then remove the
bouquet garni and spice bags. Taste for seasoning;
add the lemon juice and sherry if needed. If the
pieces of kidney are not liked, strain the soup; or
it can be liquidized. Bring to just under boiling
point before serving; serve with thin slices of dry
toast, or cheese biscuits.


Servings: 8



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