Giblet Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Soup Base
Giblets and Flavoring
Instructions (12)
  1. Put the gravy beef, scrag of mutton, and scrag of veal into a saucepan with two gallons of water.
  2. Let them stew very gently till the broth begins to have a good taste.
  3. Pour out the broth, let it stand till it is cold, and skim off all the fat.
  4. Take two pair of giblets well scalded and cleaned.
  5. Put the giblets into the broth and let them simmer till they are very tender.
  6. Take out the giblets and strain the soup through a cloth.
  7. Put a piece of butter rolled in flour into your stew-pan, and make it of a light brown.
  8. Have ready, chopped small, some parsley, chives, a little penny-royal, and a small quantity of sweet marjoram.
  9. Place the soup over a very slow fire.
  10. Put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and chyan pepper.
  11. Let them simmer till the herbs are tender.
  12. Send the soup to table with the giblets intermixed.
Original Text
Giblet Soup. TAKE four pounds of gravy beef, two pounds of scrag of mutton, and two pounds of a scrag of veal. Put these into a saucepan with two gallons of water, and let them stew very gently till the broth begins to have a good taste. Then pour it out, let it stand till it is cold, and skim off all the fat. Take two pair of giblets well scalded and cleaned, put them into the broth, and let them simmer till they are very tender. Take out the giblets, and strain the soup through a cloth. Put a piece of butter rolled in flour into your stew-pan, and make it of a light brown. Have ready, chopped small, some parsley, chives, a little penny-royal, and a small quantity of sweet marjoram. Place the soup over a very slow fire; put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and chyan pepper. Let them simmer till the herbs are tender, and then send the soup to table with the giblets intermixed.
Notes
—