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LOCATION: Recipes >> Variety Meats >> Kidney Soup 01

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Kidney Soup (Irish)
Yield: 8 Servings

1 beef kidney (about 1 1/2 lb)
2 tb bacon dripping or oil
2 tb flour
2 l beef stock
1 squeeze lemon juice
1 spice bag containing 10 black peppercorns, 1 blade mace, pinch celery seed
1 bouquet garni containing parsley, thyme and bay leaf
1 tb sugar
1 grind salt and pepper
1 thinly sliced carrot
1 glass sherry

Skin the kidney, cut down the middle and remove the fatty core and
any whitish membrane. (This is what can give a kidney a bad taste,
so be thorough.) Heat the fat and brown the kidney in it quickly.
Pour off any excess fat, then stir in the flour, turning the kidney
pieces in it. Cook for 1 minute, then add the stock, sugar, bouquet
garni, and the spice bag. Bring to the boil, then cover and simmer
gently for about 3 hours. This can be done on the stove or in a

Cool the soup then refrigerate. When it is quite cold take off any
fat from the top, then remove the bouquet garni and spice bags.
Taste for seasoning; add the lemon juice and sherry if needed. If
the pieces of kidney are not liked, strain the soup or it can be
liquidized. Bring to just under boiling point before serving; serve
with thin slices of dry toast, or cheese biscuits.


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