| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
|
Ox kidney |
| 2 |
qt |
Stock |
| 1 |
oz |
Flour |
| 1 |
oz |
Dripping |
| 1 |
|
Onion |
| 1 |
t |
Salt |
| 1 |
t |
Mustard |
| 1 |
t |
Sugar |
| 1 |
T |
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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