225 g (1/2 lb) ox kidney
seasoned flour
1 onion, skinned and finely chopped
40 g (1 1/2 oz) dripping (fat from roasted meat)
1.1 liter (2 pt) brown stock
small bouquet garni
2 level tbsp plain flour (All purpose)
gravy browning, optional
herb dumplings
seasoned flour
1 onion, skinned and finely chopped
40 g (1 1/2 oz) dripping (fat from roasted meat)
1.1 liter (2 pt) brown stock
small bouquet garni
2 level tbsp plain flour (All purpose)
gravy browning, optional
herb dumplings
method
1. Skin the kidney, wiping it if necessary. Cut it in half, discarding the fatty core, and toss in seasoned flour.
2. Fry the prepared kidney and onion in the dripping for 5 minutes, or until lightly browned.
3. Chop the kidney finely, return it to the pan and pour in the stock gradually, stirring well.
4. Add the herbs, cover and simmer for 1 1/2 hours, skimming and stirring occasionally.
5. When the kidney is tender, blend the flour to a smooth cream with a little water.
6. Stir in a little of the hot soup and add the mixture to the pan. Colour it if you wish with a little gravy browning.
7. Re-boil, stirring, until the soup thickens. Add the dumplings and cook for a further 15-20 minutes, until the dumplings are cooked.
2. Fry the prepared kidney and onion in the dripping for 5 minutes, or until lightly browned.
3. Chop the kidney finely, return it to the pan and pour in the stock gradually, stirring well.
4. Add the herbs, cover and simmer for 1 1/2 hours, skimming and stirring occasionally.
5. When the kidney is tender, blend the flour to a smooth cream with a little water.
6. Stir in a little of the hot soup and add the mixture to the pan. Colour it if you wish with a little gravy browning.
7. Re-boil, stirring, until the soup thickens. Add the dumplings and cook for a further 15-20 minutes, until the dumplings are cooked.
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