VOLUME 1 - Kilimanjaro Foods

Kidney Soup (Irish)
Servings
Beef kidney (about 1 1/2 lb)
T Bacon dripping (or oil)
T Flour
l Beef stock
Squeeze lemon juice
Spice bag*
Bouquet garni**
T Sugar
Grind salt and pepper
Thinly carrot,Sliced
Glass sherry
Spice bag should contain: 10 black peppercorns, 1 blade mace,
pinch celery seed) ** Should contain parsley, thyme and bay leaf .
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 crockpot. .
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