Giblet Soup

Ingredients

• Two sets of giblets
• three quarts of stock
• two ounces of butter
• one gill of sherry
• two ounces of flour
• one table-spoonful of lemon juice
• one sprig of parsley
• two bay leaves
• one sprig of thyme
• one grain of cayenne pepper
• one half a salt-spoonful of salt
• an equal quantity of pepper

Method

1. 1

   Scald and clean giblets, cut into small pieces.

2. 2

   Melt butter, brown giblets.

3. 3

   Add sherry and half the stock, cook until reduced by half.

4. 4

   Add remaining stock, parsley, thyme, and bay leaves, cook until giblets are tender.

5. 5

   Strain liquor, thicken with flour mixed with cold water, boil for 1 hour.

6. 6

   Return giblets, add lemon juice, cayenne, and salt, boil for 5 minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 15. The excerpt below is the record exactly as published.

GIBLET SOUP. 13 cold water, one ounce of butter, one ounce of flour of rice, one dessert-spoonful of mushroom catchup, one dessert-spoon- ful of Harvey's sauce, one tea-spoonful of whole black pepper, one tea-spoonful of whole white pepper, one dozen cloves, one half table-spoonful of salt, six drops of caramel, one carrot, one turnip, one half head of celery, and one onion. In preparing this soup, the first thing to be done is the cutting of the meat from the bone, and the removing of the marrow. Then the marrow and the butter must be heated together in a large sauce-pan, and when the smoke arises from them, the meat and bone must be put into the same and browned, and the vegetables cut into very small pieces and browned also. To this add the water in its given quan- tity, and allow the whole to come quickly to the boiling- point, skimming carefully meantime. The salt, pepper, and cloves should now be thrown in, and the whole allowed to boil slowly for four hours, when the liquor should be strained and returned to the sauce-pan. The flour of rice should now be put into a bowl and made smooth with the Harvey sauce and catchup, then added to the strained liquor in the sauce-pan, and boiled together with it for ten minutes to prevent the flour of rice tasting raw. Just before serving add the caramel, which does not require to be cooked, but is used for the purpose of giving the soup the proper colour. Giblet Soup.— The quantities and ingredients required are: — Two sets of giblets, three quarts of stock, two ounces of butter, one gill of sherry, two ounces of flour, one table- spoonful of lemon juice, one sprig of parsley, two bay leaves, one sprig of thyme, one grain of cayenne pepper, one half a salt-spoonful of salt, and an equal quantity of pepper

Cook this with the app: pantry check, scaling, and the assistant.