GIBLET SOUP

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
10.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Scald the giblets, cut the gizzards in 8 pieces.
  2. Put the prepared giblets in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions, herbs, pepper, and salt.
  3. Add the 3 quarts of water, and simmer till the giblets are tender, taking care to skim well.
  4. When the giblets are done, take them out and put them in your tureen.
  5. Strain the soup through a sieve.
  6. Add the cream and butter, mixed with a dessert-spoonful of flour, to the strained soup.
  7. Boil the soup for a few minutes.
  8. Pour the soup over the giblets in the tureen.
  9. It can be flavoured with port wine and a little mushroom ketchup, instead of cream.
  10. Add salt to taste.
Original Text
GIBLET SOUP. 168. INGREDIENTS.—3 sets of goose or duck giblets, 2 lbs. of shin of beef, a few bones, 1 ox-tail, 2 mutton-shanks, 2 large onions, 2 carrots, 1 large faggot of herbs, salt and pepper to taste, 1/4 pint of cream, 1 oz. of butter mixed with a dessert-spoonful of flour, 3 quarts of water. Mode.—Scald the giblets, cut the gizzards in 8 pieces, and put them in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions, herbs, pepper, and salt; add the 3 quarts of water, and simmer till the giblets are tender, taking care to skim well. When the giblets are done, take them out, put them in your tureen, strain the soup through a sieve, add the cream and butter, mixed with a dessert-spoonful of flour, boil it up a few minutes, and pour it over the giblets. It can be flavoured with port wine and a little mushroom ketchup, instead of cream. Add salt to taste. Time.—3 hours. Average cost,9d. per quart. Seasonable all the year. Sufficient for 10 persons.
Notes
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