| 1 | * spice bag should contain: 10 black peppercorns, 1 blade mace, pinch celery seed) ** should contain parsley, thyme and bay leaf . |
| 2 | Skin the kidney, cut down the middle and remove the fatty core and any whitish membrane. |
| 3 | (this is what can give a kidney a bad taste, so be thorough). |
| 4 | Heat the fat and brown the kidney in it quickly. |
| 5 | Pour off any excess fat, then stir in the flour, turning the kidney pieces in it. |
| 6 | Cook for 1 minute, then add the stock, sugar, bouquet garni, and the spice bag. |
| 7 | Bring to the boil, then cover and simmer gently for about 3 hours. |
| 8 | This can be done on the stove or in a crockpot. |
| 9 | . |
| 10 | ?cool the soup, then refrigerate. |
| 11 | When it is quite cold take off any fat from the top, then remove the bouquet garni and spice bags. |
| 12 | Taste for seasoning; add the lemon juice and sherry if needed. |
| 13 | If the pieces of kidney are not liked, strain the soup; or it can be liquidized. |
| 14 | Bring to just under boiling point before serving; serve with thin slices of dry toast, or cheese biscuits |
