| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
|
Ox kidney |
| 2 |
qt |
Stock |
| 1 |
oz |
Flour |
| 1 |
oz |
Dripping |
| 1 |
lg |
Onion |
| 1 |
ts |
Salt |
| 1 |
ts |
Mustard |
| 1 |
ts |
Sugar |
| 1 |
tb |
Rice |
|
|
A sprinkle of pepper |
| 1/2 |
lb |
Mushrooms |
INSTRUCTIONS
Soak the kndney in warm salted water for 30 mins. Wash the mushrooms, peel
and cut into pieces, chop the stalks finely. Cut the kidney into small
pieces, removing the hard core and fat. Peel and chop the onion. Heat the
fat in a big saucepan and fry the onion and kidney and mushrooms for five
mins, turning to cook evenly. Push to one side and stir in the flour and
seasonings, then stir in half the stock and stir until it boils.
Cover and simmer gently for 3/4 hour, then add the well washed rice and
remainder of stock. Continue to simmer gently for 12-15 mins more or until
rice is tender. Skim if necessary and serve.
Taken from: Early Settlers Household Lore. Sovereign Hill Ballarat.
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