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Kidney Soup

Cut an ox kidney into thin slices. Season these with salt and pepper, dredge a little flour over them, and fry them in butter until they are nicely browned. Pour over them as much boiling water as will cover them, and simmer gently for an hour. Take out the kidney, cut it into small pieces, and return it to the saucepan, together with two quarts of stock, two turnips, two carrots, one onion, three sticks of celery, all cut small, and a small bunch of savoury herbs. Simmer slowly for an hour and a half, then take out the herbs; add a table-spoonful of mushroom ketchup, and a little salt and pepper, if required, and thicken the soup with a lump of butter rolled in flour. Probable cost, 1s. 6d. per quart. Sufficient for half a dozen persons.