Cookbook:Giblet Soup

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Giblet Soup
Category Meat recipes
Time 3 hours

Cookbook | Ingredients | Recipes | Meat Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

Take 4 pounds of gravy beef, 2 pounds of scrag of mutton, and 2 pounds of scrag of veal; boil them in 2 gallons of water, stew them gently till it begins to taste well, pour it out and let it stand till cold, skim off all the fat. Take 2 pairs of giblets well scaled, put them to the broth, and simmer them till they are very tender. Take them out and strain the soup through a cloth. Put a piece of butter rolled in flour into the stewpan with some fine chopped parsley, chives, a little pennyroyal, and sweet marjoram. Place the soup over a slow fire, put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and Cayenne pepper; when the herbs are tender, send the soup and giblets intermixed to table. This forms a very savory dish.

Notes, tips, and variations[edit | edit source]

This page incorporates text from the public domain 1881 Household Cyclopedia.