Giblet Soup. No. 3.

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 13 days ago
Not a recipe
No
Ingredients (14)
Soup base
Thickener and flavor
Livers
Instructions (9)
  1. Take three pair of goose giblets; scald and cut them as for stewing.
  2. Set them on the fire in three quarts of water, and when the scum rises skim them well.
  3. Put in a bundle of sweet herbs, some cloves, mace, and allspice, tied in a bag, with some pepper and salt.
  4. Stew them very gently till nearly tender.
  5. Mix a quarter of a pound of butter with flour, and put it in, with half a pint of white wine, and a little cayenne pepper.
  6. Stew them till thick and smooth.
  7. Take out the herbs and spices; skim well.
  8. Boil the livers in a quart of water till tender, and put in.
  9. Serve up in a terrine or dish.
Original Text
Giblet Soup. No. 3. Take three pair of goose giblets; scald and cut them as for stewing; set them on the fire in three quarts of water, and when the scum rises skim them well: put in a bundle of sweet herbs, some cloves, mace, and allspice, tied in a bag, with some pepper and salt. Stew them very gently till nearly tender: mix a quarter of a pound of butter with flour, and put it in, with half a pint of white wine, and a little cayenne pepper. Stew them till thick and smooth; take out the herbs and spices; skim well; boil the livers in a quart of water till tender, and put in. Serve up in a terrine or dish. [38]
Notes
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