_*Kidney Soup
Flounder, White Sauce
Roast Shoulder of Mutton
Potatoes
Spinach au Jus
Cauliflower and Red Pepper Salad
Moulded Pears, Whipped Cream
Coffee_
_*Kidney Soup_--1/2 pound ox kidney, 1/2 pound lean beef, 3 pints
brown stock, 3 tablespoons coarsely chopped fat bacon, 1 tablespoon
chopped onion, 2 tablespoons flour, 2 tablespoons Crisco, salt and
pepper to taste.
Wash kidney and beef quickly, dry them, and cut them up quite small.
Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them
until brown. Add stock and salt to taste, and simmer soup for about
2-1/2 hours. Strain out solid parts, pound them to a paste, and
rub this through fine wire or hair sieve. Rinse out pan, mix flour
smoothly and thinly with little of strained soup. Reboil rest of
liquid, pour in flour, and stir it till it boils. Cook for ten
minutes and carefully skim it. Then mix in smoothly sieved meat, add
seasoning, reheat soup without boiling it after adding meat, and it
is ready to serve. Water can replace stock; if so, add piece of carrot
and turnip and bunch herbs to soup, but do not pound or sieve these.
A more delicate soup is made with four or five sheep's kidneys instead
of ox kidney. Add little caramel coloring if needed.