Giblet Soup as at Trebah

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the soup stock
For the dumplings
Instructions (11)
  1. Stew the giblets (head, neck, feet, gizzard, liver, heart, &c.) in 3 pts. of water until the gizzard is tender.
  2. Add a little thyme to flavour, and salt and pepper to season.
  3. Strain the liquor.
  4. When the liquor is cold, remove all fat and grease.
  5. Cut up the cold giblets into small pieces.
  6. Add the stock to the giblet stock, in quantity according to the number of diners.
  7. Add the beef stock, flavoured with vegetables, onion, &c.
  8. Add the minced giblets to the combined stocks.
  9. Heat well, and serve as hot as possible.
  10. Have ready some light and delicate suet and flour dumplings, the size of a large walnut, well boiled and tender, to be served in the soup; allow 3 or more for each person.
  11. Add the freshly made dumplings to the soup when it is in the tureen.
Original Text
Giblet Soup as at Trebah. (From Undercliffe House, 1881.) Stew the giblets (i.e., head, neck, feet, gizzard, liver, heart, &c., “all the parts of a goose that are left behind when it goes to the spit to be roasted”), in 3 pts. of water, and cook until the gizzard is tender, by which time all the other parts are sure to be well done; a little thyme should be used to flavour, and salt and pepper to season; strain the liquor, and when it is cold remove all fat and grease. Cut up the cold giblets into small pieces ready to add to the soup when required. The stock must be added to the giblet stock, in quantity according to the number of diners; the beef stock to be of course flavoured with vegetables, onion, &c. Add the minced giblets to the combined stocks. Heat well, and serve as hot as possible. Have ready some light and delicate suet and flour dumplings, the size of a large walnut, well boiled and tender, to be served in the soup; allow 3 or more for each person. Add the freshly made dumplings to the soup when it is in the tureen.
Notes
—