INGREDIENTS:

• 450g Ox Kidney
• 1.4L Water
• 1 Medium Sliced Onion
• 1 Small Diced Carrot
• 1 Small Diced Turnip
• 3 Sticks Diced Celery
• 4 Tablespoons Butter or Dripping
• 2 Tablespoons Flour
• Salt & Pepper

METHOD:

Cut the kidney into thin slices. Coat the kidney and vegetables with seasoned flour. Melt fat then fry meat and vegetables until all the fat is absorbed. Add the water and cook for 1 1/2 hours. Rub through a sieve, keeping back some of the kidney to chop and use as a garnish. Reheat before serving.

To Pressure Cook: Reduce water to 1.2L and pressure cook for 30 minutes.