Giblet Soup (Potage aux abatis)

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (23)
Soup base
Roux and stock
Finishing and serving
Optional additions
Instructions (17)
  1. Prepare the giblets: pick over and scald them well, especially pinions and necks. Skin the feet, remove the beaks, and split the heads in two. Cut all giblet parts into neat pieces.
  2. Prepare the hare: cut the neck, shoulders, and legs into small pieces. (Reserve the carcase for roasting).
  3. In a pan, melt 1 oz. of clarified dripping or butter. Add the prepared giblet pieces, a slice of smoked ham, 2-4 scraped bacon rinds or 2-3 oz. of small-cut lean bacon.
  4. In another pan, add the cut-up hare pieces, 6 oz. raw smoked ham, 4 oz. sliced onion, 4 oz. sliced carrot, a small head of celery, a good bunch of herbs, and 3-4 oz. of dripping.
  5. Fry the hare, vegetables, and ham mixture sharply for five minutes over a clear fire. Season to taste with pepper and salt.
  6. Prepare the roux: melt 2 oz. butter and blend with 2.5 oz. flour.
  7. Moisten the roux with 3 pints of stock (ordinary or bone stock). Add a claret glassful of port or marsala.
  8. Bring the stock mixture to a boil until smooth. Pour it over the fried hare, vegetables, etc.
  9. Cook everything very slowly until thoroughly done. Strain off all the liquor.
  10. Wash the pieces of meat in a little warm stock and keep them warm in the bain-marie.
  11. Return the strained liquor (soup) to the fire, bring to a boil, and skim well.
  12. In a small pan placed in the bain-marie, put about a gill of the soup.
  13. Stir the saved giblet blood into the warm soup in the small pan, stirring well to ensure thorough blending.
  14. Pour the blood-soup mixture slowly and gradually into the main soup as it re-heats.
  15. Heat the soup until it is just below boiling point.
  16. Place the pieces of hare into the tureen, pour the soup over them, and serve immediately.
  17. Optional: Serve with little fried herb farce balls and a little red currant or rowanberry jelly.
Original Text · last edited 4 days ago
Giblet Soup (Potage aux abatis).—Take three or four sets of giblets (the heads, necks, pinions, livers, gizzards, and hearts, but put aside the livers of which various nice savouries can be made), pick over and scald these all well (the pinions and necks especially, as these are often unpleasantly feathered), skinning the feet, removing the beaks, and splitting the heads in two; cut these all into neat pieces, add to them a slice of smoked ham, two or four well scraped bacon rinds, or 2oz. or 3oz. of lean, uncooked bacon, cut up small. Now melt an ounce of well clarified dripping or butter in a pan, lay in all the blood, and removing the carcase of the hare, which makes an extremely good roast (especially if the hare be large), leaving the neck, shoulders, and legs for the soup. Cut these up into small pieces, and put them into a pan with 6oz. raw smoked ham, 4oz. each of sliced onion and of carrot, a small head of celery and a good bunch of herbs, together with 3oz. or 4oz. of good dripping, and fry it all sharply for five minutes over a clear fire, seasoning it to taste with pepper and salt; have ready a brown roux made with 2oz. of butter and 2½oz. of flour, and when this is well blended moisten it with three pints of ordinary, or bone stock; add to this a claret glassful of port or marsala, let it all boil up together till smooth, then pour it on to the pieces of hare, vegetables, etc., and let all cook in it very slowly till thoroughly done, when you strain off all the liquor. Wash the bits of meat in a little warm stock, and keep them warm in the bain-marie. The soup must be returned to the fire and brought again to the boil and well skimmed. Meanwhile stand a small pan in the bain-marie, and when this is warm put into it a gill or so of the soup, and stir the blood you saved into it, stirring it well one way to get it thoroughly blended, when you pour it slowly and gradually into the bulk of the soup as the latter is re-heating; let it all just not come to the boil, lay the pieces of hare into the tureen, pour the soup on them, and serve at once. Some people consider that little balls of herb farce (such as you use for stuffing a hare), fried till delicately coloured, and a little red currant or rowanberry jelly are an addition to
Notes
—