Kidney Soup

Ingredients

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

Preparation
 
* 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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