Hough and Kidney*

Name: Hough and Kidney*
Cuisine: Northern Europe
Ingredients: 2 tablespoons oil; 1 large onion, finely chopped; 1 lb (500 g) hough (beef shin); 1 lb (500 g) ox or lambs’ kidney; 1 lb (500 g) ox or lambs’ kidney; 6 pt (31) Cold water; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; 4 medium carrots, diced; Half a medium turnip, diced; 3 stalks of celery, diced; 2 leeks, sliced, white and green separated; salt and pepper; salt and pepper; chopped parsley or chervil; chopped parsley or chervil

Preparation info

12–14
Servings, Possibly 3–1 Meals

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
1 large onion, finely chopped
1 lb (

Europe
United Kingdom
Soup
Gluten-free
Scotland

Method

Browning

Heat the oil in a 12–14 pt (7–81) pot and sauté the onion till a good brown colour. Remove excess fat and gristle from the meat and core the kidneys. Chop both finely. Add to the pot and brown. Add the water and herbs and bring up to simmering point