Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Beef kidney (about 1 1/2 lb) 1 ea Bouquet garni**
2 tb Bacon dripping or oil 1 tb Sugar
2 tb Flour 1 ea Grind salt and pepper
2 l Beef stock 1 ea Thinly sliced carrot
1 ea Squeeze lemon juice 1 ea Glass sherry
1 ea Spice bag*

* 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.

Browse by categories