199. Giblet Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

two sets of giblets ↝ Turkey, whole, giblets, raw [Poultry Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four pounds of veal or beef ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half a pound of ham ↝ Ham [Cold cuts and cured meats]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of salt ↝ Salt, table, iodized [Spices and Herbs]
a bunch of parsley, thyme, and bay-leaves ↝ Parsley, raw [Not included in a food category]
a quarter of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a gallon of water ↝ Water, tap [Tap water]
about a pint of brown gravy (No. 177)
twenty cooked button onions ↝ Onions, raw [Vegetables and Vegetable Products]
any small-shaped vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
a glass of port wine

Instructions (8)

Clean two sets of giblets, which soak for two hours, cut them into equal sizes, and put them into a stewpan
place the stewpan over a sharp fire, stirring the meat round occasionally
when the bottom of the stewpan is covered with a light glaze, add a quarter of a pound of flour, stir well in
fill up with a gallon of water, add about a pint of brown gravy (No. 177), stir occasionally until boiling
then set it at the corner of the stove to simmer, keeping it well skimmed
when the giblets are tender, take them out, put them into your tureen
pass the soup through a hair sieve over, and serve
twenty cooked button onions, or any small-shaped vegetables served in it, is very good, as is also a glass of port wine

Original Text

199. Giblet Soup.—Clean two sets of giblets, which soak for two hours, cut them into equal sizes, and put them into a stewpan, with a quarter of a pound of butter, four pounds of veal or beef, half a pound of ham, a carrot, a turnip, three onions, two ounces of salt, and a bunch of parsley, thyme, and bay-leaves; place the stewpan over a sharp fire, stirring the meat round occasionally; when the bottom of the stewpan is covered with a light glaze, add a quarter of a pound of flour, stir well in, and fill up with a gallon of water, add about a pint of brown gravy (No. 177), stir occasionally until boiling, then set it at the corner of the stove to simmer, keeping it well skimmed; when the giblets are tender, take them out, put them into your tureen, pass the soup through a hair sieve over, and serve; twenty cooked button onions, or any small-shaped vegetables served in it, is very good, as is also a glass of port wine.

Notes

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