Kidney Soup Recipe

• ½ pound ox kidney
• ½ pound lean beef
• 3 pints brown stock
• 3 tablespoons coarsely chopped fat bacon
• 1 tablespoon chopped onion
• 2 tablespoons flour
• 2 tablespoons vegetable shortening
• Salt and pepper to taste

1. Wash kidney and beef quickly, dry them, and cut them up quite small.
2. Melt vegetable shortening in saucepan, add bacon, onion, and kidney, and fry them until brown.
3. Add stock and salt to taste, and simmer soup for about 2 1/2 hours.
4. Strain out solid parts, pound them to a paste, and rub this through a fine wire or hair sieve.
5. Rinse out pan, mix flour smoothly and thinly with little of strained soup.
6. Reboil rest of liquid, pour in flour, and stir it until it boils.
7. Cook for ten minutes and carefully skim it.
8. Then mix in smoothly sieved meat, add seasoning, reheat soup without boiling it after adding meat, and it is ready to serve.
9. Water can replace stock; if so, add piece of carrot and turnip and bunch herbs to soup, but do not pound or sieve these.
10. A more delicate soup is made with four or five sheep's kidneys instead of ox kidney.
11. Add little caramel coloring if needed.

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