Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Giblet Soup (Potage aux Abatis)

Name: Giblet Soup (Potage aux Abatis)
Yield: 6 servings
Ingredients: 2 or 3 sets of giblets; 3 pts. second stock; 1 carrot; 1 small turnip; 1 onion stuck with 4 cloves; A small ham bone; A bunch of herbs; 1 oz. butter or bacon fat; 1 oz. flour; 1- glass sherry or marsala; A squeeze of lemon juice; Pepper and salt

From Cookery for every household, 1914

Serves 6

The giblets of a fowl include as a rule the head, neck, liver, heart, gizzard, feet, and sometimes the pinions as well.

A modern interpretation · AI-generated from the original record

Ingredients

2 or 3 sets of giblets
3 pts. second stock
1 carrot
1 small turnip
1 onion stuck with 4 cloves
A small ham bone
A bunch of herbs
1 oz. butter or bacon fat
1 oz. flour
1- glass sherry or marsala
A squeeze of lemon juice
Pepper and salt

Method

Wash and scald the giblets well, removing any ends of feathers.
Skin the feet, remove the beak and split the heads in two, remove the inside skin from the gizzards, cut all in small pieces and dry them well.
Melt the butter or bacon fat in a saucepan, lay in the prepared giblets and fry them until nicely browned.
Pour in the stock and simmer until the giblets are tender.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 65. The excerpt below is the record exactly as published.

Giblet Soup (Potage aux Abatis) 2 or 3 sets of giblets. 3 pts. second stock 1 carrot. 1 small turnip. 1 onion stuck with 4 cloves. A small ham bone. A bunch of herbs. 1 oz. butter or bacon fat 1 oz. flour. 1- glass sherry or mar- sala. A squeeze of lemon juice. Pepper and salt

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