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KIDNEY SOUP(Soups.) - (The Art Of Living In Australia)
1 Ox Kidney--4d.
1 oz. Butter--1d.
1 oz. Cornflour--1/2d.
Salt, Lemon Juice, and parsley
2 quarts Stock--1/2d.
Total Cost--6 1/2 d.
Slice up the onions and fry them in the butter, strain them out and
return the butter to the saucepan. Stir in the cornflour, and when well
mixed pour over the stock and stir until it boils. Slice the kidney up
into small pieces, and put it in; simmer very gently for one hour. Just
before serving, season with salt and a little lemon juice; pour into a
tureen and sprinkle a little chopped parsley on top.
This soup must be cooked very slowly, or the kidney will be hard and
Kidney SoupMISS STEVENSON.
One ox kidney, one quart second stock or water, one tablespoon Hardy
sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice
flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin
slices; mix together the flour, pepper and salt and roll the kidney in
it. Brown them quickly in the butter, pour over the stock, skim when
boiling. Add sauce and simmer slowly two hours.
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