Giblet Stock

Ingredients

• 1 gill of stock
• the wine
• the butter
• the bunch of herbs
• the ham bone
• a dash of cayenne
• the lemon juice
• 1 oz. flour

Method

1. 1

   Wash and scald the giblets, removing any ends of feathers.

2. 2

   Skin the feet, remove the beak, and split the heads.

3. 3

   Cut all into small pieces and dry.

4. 4

   Melt butter in a saucepan, fry giblets until browned.

5. 5

   Pour in stock and wine, reduce to a glaze.

6. 6

   Add remaining stock, vegetables, ham bone, and herbs.

7. 7

   Simmer for 3-4 hours, skimming as needed.

8. 8

   Strain, cool, remove fat, heat again.

9. 9

   Brown flour, mix with stock, add to pan, stir until boiling.

10. 10

    Add lemon juice, cayenne, and season to taste.

Nutrition per serving

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.

the butter or bacon fat in a saucepan, lay in the prepared giblets and fry them until nicely browned. Pour STOCKS AND SOUPS 43 in 1 gill of stock and the wine and reduce this until it becomes a glaze. Then add the rest of the stock, the vegetables cut in pieces, ham bone, and the bunch of herbs. Stir well for a few minutes and then simmer slowly from 3 to 4 hours, skimming when necessary. Strain through a hair sieve and stand until cold. Next day remove all fat from the top of the stock and put it into a saucepan to heat. Brown the flour and mix it to a smooth paste with a little of the stock, add this to the remainder of the stock in the pan and stir over the fire until boiling. Add the lemon juice, a dash of cayenne, and more seasoning if necessary. If not perfectly smooth, sieve again, and tammy before serving. A garnish of cooked vegetables cut in fancy shapes may be added if liked. Notes. — If no stock is available for making the soup, water may be used and £ lb. of lean juicy beef cut up and used along with the giblets. The wine may be omitted. Time to cook, 4 hours. Cost uncertain. Quan- tity, 2 pints. 10. Gravy Soup 1 lb. lean juicy beef. 1 07.. butter or dripping. 2 or 3 cloves. 6 peppercorns. A small bunch of herbs. 1 tea-sp. salt. 2 1 pts. cold water. (Potage au Jus) A small piece each of carrot, turnip, onion, and celery. 1 table-sp. mushroom ketchup. 1 dessert -sp. crushed tapioca. A piece of beef from the round or shoulder is suitable for making this soup ; it ought to be freshly cut and juicy. Wipe the meat with a damp cloth and, shred it down with a sharp knife, keeping back all fat and skin. Melt the butter or dripping in a saucepan, but do not let it brown. Put in the meat with the seasonings and the vegetables cut in small pieces. Pound these with a wooden spoon over a slow fire until the juice is well extracted from the meat. Then add the water gradually and simmer gently 1£ to 2 hours, stirring occasionally and skimming when required. When sufficiently cooked, strain through a sieve and remove any grease from the top of the stock. Rinse out the saucepan and return the soup to it ; bring to the boil and sprinkle in the tapioca, stirring all the time. Cook until this is quite transparent, and add the ketchup and other seasoning to taste. Some of the vegetables may be cut in small fancy shapes and added to the soup. Note. — If the liquid reduces much in the cooking, more water must be added. Time to cook, about 3 hours. Probable cost, lOd. to Is. Quantity, about 2 pints. 11. Hare Soup, Economical (Potage de Lievre) Remains of cooked hare. Second stock. A small quantity of car- rot, turnip, and onion. A little red currant jelly. A bunch of herbs. Rind of £ lemon. 1 oz. butter or bacon fat. A squeeze of lemon juice. 1 oz. flour

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