Kidney Soup.
Ingredients.—One pound of ox kidney, half each of carrot, turnip, onion and parsnip, two sticks of celery, one tomato, one bay leaf, one sprig of parsley, one dessertspoonful of Harvey's sauce, a little browning, one quart of water or stock, one ounce of butter, pepper and salt.
Method.—Wash the kidney and cut away any fat; cut it in dice and fry gently in the butter; prepare the vegetables, cut them in pieces and put them in a saucepan with the kidney, bay leaf, parsley, water or stock and salt. Put on the lid and let all simmer gently for four hours; strain off the soup, pick out the pieces of kidney and put them aside to keep hot. Return the stock to the saucepan, add the Harvey's sauce and the browning; put back the pieces of kidney, re-heat and serve.