Instructions: Put all ingredients in a pot.

Bring to a rolling boil on high heat.

Turn heat to low, simmer for 2 hours.

Cool, blenderize until smooth.

Reheat and serve.

NOTES : Hough is the Scots word for beef shank. The use of variety meats such as kidney is common in Scottish cooking, as, being a poor country, nothing went to waste. In fact, variety meats are much higher in protein and other nutritional substances than ordinary meat and therefore not only tasty but also economical. Again, this is a dish of spartan simplicity, yet the taste is rich and filling.

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