Giblet Soup. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Parboil the giblets, and pour the water from them.
  2. Put them into fresh water or thin gravy, with a large onion stuck with cloves.
  3. Season it to your taste.
  4. Boil them till the flesh comes from the bones.
  5. Mix the yolk of an egg with flour into a paste.
  6. Roll it two or three times over with a rollingpin.
  7. Cut it in pieces, and thicken the soup with it.
Original Text
Giblet Soup. No. 2. Parboil the giblets, and pour the water from them; put them into fresh water or thin gravy, with a large onion stuck with cloves; season it to your taste; boil them till the flesh comes from the bones. Mix the yolk of an egg with flour into a paste; roll it two or three times over with a rollingpin; cut it in pieces, and thicken the soup with it.
Notes
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