Kidney Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. 500 g.) ox kidney
  • 2 oz. (60


Remove all fat from the kidney, wash, dry and cut into slices. Fry quickly in hot butter with the onion; drain and add to the stock with the vegetables and herbs. Simmer for 2 hours, then strain, reserving the liquid, and cut the kidney into dice. Make a roux with the flour and butter and stir in the liquid. Boil for 2 or 3 minutes. Add the kidney, seasoning and sherry, and serve very hot with