4 oz (100 g) kidney, or 2 sheep's kidneys
25 g (1 oz) dripping (fat from roasted meat)
4 oz (100 g) lean beef, diced or minced
1 small onion, sliced
1 pint (600 ml) stock
1/4 teaspoon celery seed
40 g (1/2 oz) long grain rice
salt
pepper
croutons to serve
25 g (1 oz) dripping (fat from roasted meat)
4 oz (100 g) lean beef, diced or minced
1 small onion, sliced
1 pint (600 ml) stock
1/4 teaspoon celery seed
40 g (1/2 oz) long grain rice
salt
pepper
croutons to serve
method
Soak the kidney in cold water for 15 minutes, then drain and remove the skin and core. Dice the kidney.
1. Melt the dripping in a saucepan and fry the kidney, beef and onion until the meat is browned.
2. Stir in the stock, and the celery seed tied in muslin.
3. Bring to the boil, skimming off the scum that rises to the surface.
4. Add the rice. Cover and simmer gently for 2 hours, removing any scum as necessary.
5. Discard the celery seed. Pound the meat in the pan to break down the fibres, then sieve the soup, rubbing the meat and vegetable through the sieve.
6. Reheat the soup, add salt and pepper and serve with croutons.
7. Note: Sheep's kidney cooks more quickly than ox kidney.
1. Melt the dripping in a saucepan and fry the kidney, beef and onion until the meat is browned.
2. Stir in the stock, and the celery seed tied in muslin.
3. Bring to the boil, skimming off the scum that rises to the surface.
4. Add the rice. Cover and simmer gently for 2 hours, removing any scum as necessary.
5. Discard the celery seed. Pound the meat in the pan to break down the fibres, then sieve the soup, rubbing the meat and vegetable through the sieve.
6. Reheat the soup, add salt and pepper and serve with croutons.
7. Note: Sheep's kidney cooks more quickly than ox kidney.
serving amount
serves 4
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