Ingredients

  • Chicken stock
  • 1 ox kidney
  • 1 or 2 carrots
  • 1 leek
  • 1 stick of celery
  • 2 turnips
  • 4 Dutch cucumbers
  • 6 tablespoons of Dutch cucumber juice
  • 1 gill of pearl barley.

Method

Add the juice from the Dutch cucumbers to the chicken stock. Cut the vegetables in small pieces, and also the 4 Dutch cucumbers, and boil till tender. When done, strain and put them in the stock with the previously cooked pearl barley. Stir, bring to the boil and simmer very gently for 30 minutes, adding the ox kidney, previously boiled and cut in small pieces.

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