Required: Half a pound of ox kidney. Half a pound of lean beef. Three pints of brown stock. One tablespoonful of chopped onion. One tablespoonful of flour. Two ounces of coarsely-chopped bacon. One ounce of butter or dripping. Salt and pepper.

Cut the meat and kidney up into small pieces. Melt the butter in a saucepan, put in the meat, kidney, bacon, and onion, and fry them until nicely browned. Add the stock and a little salt, and let the soup simmer for about two and a half hours. Then strain out the solid parts, pound them to a paste in a mortar if you have one; if not, substitute an enamel basin, and use the end of a rolling-pin in place of a pestle, then rub the paste through a sieve. Mix the flour thinly and smoothly with a little of the strained liquid. Re-boil the remainder, pour into it the mixed flour, and stir until it boils. Let it cook gently for about ten minutes, skimming it carefully. Then mix the sieved meat smoothly in, re-heat the soup, season it carefully, and it is ready.

N.B. - If more convenient, use water instead of stock, but add a piece of carrot and turnip and a bunch of herbs. These must be removed before the meat is pounded.