Giblet Soup. No. 1.

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 (10)
base
flavoring
giblets
Instructions (5)
  1. Take the desired quantity of strong beef gravy.
  2. Add to it a few slices of veal fried in butter.
  3. Take a piece of butter rolled in flour, and with it fry some sliced onion and thyme; when made brown, add it to the soup.
  4. When sufficiently stewed, strain and put to it two spoonfuls of ketchup, a few spoonfuls of Madeira, and a little lemon juice.
  5. The giblets being separately stewed in a pint of water, add their gravy to the soup.
Original Text
Giblet Soup. No. 1. Take the desired quantity of strong beef gravy; add to it a few slices of veal fried in butter; take a piece of butter rolled in flour, and with it fry some sliced onion and thyme; when made brown, add it to the soup. When sufficiently stewed, strain and put to it two spoonfuls of ketchup, a few spoonfuls of Madeira, and a little lemon juice. The giblets being separately stewed in a pint of water, add their gravy to the soup.
Notes
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