Ingredients:

• 2 lb ox kidneys
• 2  oz dripping or oil
• 2 carrots
• 1 turnip
• 1 large onion
• 2 stalks of celery
• 2 pints stock
• Salt and pepper
• 1 oz flour

Method:

1. Cut the kidney into small pieces, removing all the core and skin.
2. Melt 1 oz of the dripping or 1 tablespoon oil in a pan and fry the meat well.  Lift out the kidney and fry the sliced vegetables.
3. Return the kidney to the pan with the vegetables and add the stock and  salt and pepper. Bring to the boil and skim and then simmer gently for about 2 hours.
4. Strain through a sieve.  Rub the vegetables and kidney through the sieve.
5. Melt 1 oz of dripping or a tablespoon of oil in a pan, add the flour and blend well. Cook for a minute or two without colouring and then gradually pour in the soup,  stirring all the time.  Bring to the boil and cook for about 5 minutes and then serve.