KIDNEY SOUP.
Get one ox kidney, cut it in small pieces and put it on to stew in a pan with half an onion and an ounce of butter, and let the kidneys brown; then add a quart of cold water, and let the kidneys stew for one hour; then strain the stock from kidneys and rinse the scum that lies round the kidneys; add the stock from the kidneys to three quarts of second stock, and place in another sauce-pan three ounces of flour, two ounces of dripping, and brown with onion. When this is browned, add the stock gradually to prevent it lumping, then the kidneys; let it simmer at side of stove for half-an-hour; skim off the scum that rises.