Giblet Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (14)
  1. Scald the giblets, pick them clean, and cut them in pieces.
  2. Put the giblets in a stewpan.
  3. Season them with herbs and spice, the same as for real turtle.
  4. Add some veal stock.
  5. Stew them till nearly done.
  6. Pick them free from the herbs.
  7. Chop the bones down.
  8. Strain the liquor.
  9. Thicken the liquor.
  10. Season the liquor, as for real turtle.
  11. Make the liquor boil.
  12. Add the boiling liquor to the giblets.
  13. Stew the giblets till tender.
  14. Serve them up with egg and forcemeat balls.
Original Text
Giblet Soup. Let the giblets be scalded, picked clean, and cut in pieces; which done, put them in a stewpan, season them with herbs and spice, the same as for real turtle; add some veal stock, stew them till nearly done, pick them free from the herbs, chop the bones down, strain, thicken, and season the liquor, as for real turtle;[14] make it boil, then add it to the giblets, stew them till tender, and serve them up with egg and forcemeat balls.
Notes
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