Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

nut-free

Griblet Soup

Name: Griblet Soup
Yield: 6 servings
Ingredients: The giblets from two or three fowl or chickens; two quarts of water; one large onion; two slices of carrot; one of turnip; two stalks of celery; one of stock; two large table-spoonfuls of butter; two of flour; salt; pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 6

If chicken bones are used, boil them with the giblets.

A modern interpretation · AI-generated from the original record

Ingredients

The giblets from two or three fowl or chickens
two quarts of water
one large onion
two slices of carrot
one of turnip
two stalks of celery
one of stock
two large table-spoonfuls of butter
two of flour
salt
pepper

Method

Put the giblets on to boil in the two quarts of water, and boil gently until reduced to one quart (about two hours); then take out the giblets.
Chop the hearts, livers, and gizzards coarsely and return them to the liquor.
Fry the finely cut vegetables in butter until tender, then add the dry flour and stir until browned.
Turn this mixture into the soup, season with salt and pepper, and cook gently for half an hour.
Serve with toasted bread.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 35. The excerpt below is the record exactly as published.

Griblet Soup. The giblets from two or three fowl or chickens, any kind of stock, or if there are remains of the roast chickens, use these ; one large onion, two slices of carrot, one of turnip, two stalks of celery, two quarts of water, one of stock, two large table-spoonfuls of butter, two of flour, salt, pepper

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