Giblet Soup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

Soup Base

three or four sets of goose or duck giblets ↝ Goose, liver, raw [Poultry Products]
a scrag of mutton, or a pound of gravy beef, or bone of knuckle of veal, an oxtail, or some shankbones of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
ten peppercorns
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
two quarts of water ↝ Water, tap [Tap water]

Enrichment

a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a spoonful of flour rubbed smooth with it ↝ Flour, 00 [Cereal Grains and Pasta]
a spoonful of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]
two glasses of sherry or Madeira wine instead of cream ↝ Wine, rice [Wine]
some Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (5)

Scald and clean three or four sets of goose or duck giblets.
Set the cleaned giblets on to stew with a scrag of mutton, or a pound of gravy beef, or bone of knuckle of veal, an oxtail, or some shankbones of mutton; three onions, a blade of mace, ten peppercorns, two cloves, a bunch of sweet herbs, and two quarts of water.
Simmer till the gizzards are quite tender.
Cut the tender gizzards in three or four parts.
Put in a little cream, a spoonful of flour rubbed smooth with it, and a spoonful of mushroom catsup; or two glasses of sherry or Madeira wine instead of cream, and some Cayenne.

Original Text

Giblet Soup.

Scald and clean three or four sets of goose or duck giblets; then set them on to stew with a scrag of mutton, or a pound of gravy beef, or bone of knuckle of veal, an oxtail, or some shankbones of mutton; three onions, a blade of mace, ten peppercorns, two cloves, a bunch of sweet herbs, and two quarts of water. Simmer till the gizzards are quite tender, which must be cut in three or four parts; then put in a little cream, a spoonful of flour rubbed smooth with it, and a spoonful of mushroom catsup; or two glasses of sherry or Madeira wine instead of cream, and some Cayenne.

Notes

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