Name: Hough and Kidney*
Yield: 12–14 Servings, Possibly 3–1 Meals
Cuisine: Scottish
Ingredients: 3 stalks of celery, diced; 1 lb (500 g) ox or lambs’ kidney; chopped parsley or chervil; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with celery or leek; salt and pepper; Half a medium turnip, diced; 1 lb (500 g) hough (beef shin); 1 large onion, finely chopped; 2 tablespoons oil; 4 medium carrots, diced; 2 leeks, sliced, white and green separated; 6 pt (31) Cold water

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 (

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