TO-DAY’S RECIPE

Waipukurau Press, Volume XXIX, Issue 86, 7 April 1934, Page 4

TO-DAY’S RECIPE

KIDNEY SOUP. i Required— Three-quarters of a pound each of px kidney and lean! beef. One tablespoonful of flour. One teaspoonful of salt. Half, a teaspoonful of pepper. • Two ounces of dripping. One large onion. Two sticks of celery. Half a carrot and turnip. Three pints of brown stock. A bunch of parsley and herbs. One bay leaf, brown colouring. Cut the kidney and beef into small pieces. Mix together the flour, salt and pepper, then roll the kidney and beef in this sea- i soned flour, shaking off all that ; will not adhere. Melt the drip- ; ping in a saucepan, add the beef, kidney, the sliced onion, carrot and turnip and the celery. Fry these a good brown. Next add the stock, bring it to the boil, then skim it well, and add the herbs and bay-leaf. Let all simmer gently, keeping it well skimmed, until the kidney and vegetables are tender. Then strain off the liquor and pound ''the meat vegetables in a mortar, rub them through a sieve, and add to the liquor again. , Season it carefully; colour it with a little home-made caramel, and serve very hot.