| Giblet Soup | |
|---|---|
| Category | Meat recipes |
| Time | 3 hours |
| Difficulty | |
Cookbook | Ingredients | Recipes
| Meat Recipes
Ingredients
- 4 pounds of gravy beef
- 2 pounds of scrag (neck) of mutton
- 2 pounds of scrag (neck) of veal
- 2 U.S. gallons of water
- 2 pairs of giblets
- butter
- flour
- finely chopped parsley
- chives
- pennyroyal
- sweet marjoram
- Madeira wine
- salt
- Cayenne pepper
Procedure
Take 4 pounds of gravy beef, 2 pounds of scrag of mutton, and 2 pounds of scrag of veal; boil them in 2 gallons of water, stew them gently till it begins to taste well, pour it out and let it stand till cold, skim off all the fat. Take 2 pairs of giblets well scaled, put them to the broth, and simmer them till they are very tender. Take them out and strain the soup through a cloth. Put a piece of butter rolled in flour into the stewpan with some fine chopped parsley, chives, a little pennyroyal, and sweet marjoram. Place the soup over a slow fire, put in the giblets, fried butter, herbs, a little Madeira wine, some salt, and Cayenne pepper; when the herbs are tender, send the soup and giblets intermixed to table. This forms a very savory dish.
Notes, tips, and variations
This page incorporates text from the public domain 1881 Household Cyclopedia.